This Chicken Soup is rich, creamy, full of flavour and paleo! Enjoy this warm meal on cold winter days this month.
3 cups cooked chicken, white and dark meat (see directions on how to cook chicken below)
2 tablespoons of ghee
1 onion, diced
5 cloves garlic, minced
1 pound peeled potatoes, roughly chopped
1 pound peeled potatoes, diced
2 cups chicken broth
1 cup coconut milk
3 carrots, chopped
2 celery ribs, diced
1 cup frozen peas
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne, optional
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
To make the chicken:
Bring a pot of water to a boil.
Carefully add chicken pieces and any seasonings you’d like to the boiling water.
After about 5 minutes, reduce to a simmer for about 30 minutes or until chicken is cooked.
Remove chicken from pot and set aside. Once cool, remove chicken from bones.
Save the broth – it’s liquid gold! (I normally strain before using)
To make the soup:
Melt the ghee in a pot over medium heat.
Add the onions and garlic and saute for 5 minutes, or until soft.
Next, add the 1 pound of roughly chopped potatoes and chicken broth to the pot. Bring the broth to a boil then cover with a lid and reduce the heat to low. Cook for 10 minutes, or until the potatoes are fork tender.
Turn the heat to low.
Use a slotted spoon to scoop the potatoes into a blender. Add the coconut milk to the blender and puree. Set aside for now.
Add the pound of diced potatoes and the carrots to the pan (the carrots and potatoes should be about the same size).
Bring the broth to a boil, cover with a lid and reduce heat to low. Cook for 9-10 minutes, or until the potatoes and carrots are fork tender.
Add the celery, peas, spices, cooked chicken and pureed potatoes to the pan and mix well.
Raise the heat to medium low and cook for 5 minutes.