Type of dish: Lunch, Dinner, Leftovers
Servings: 4
Equipment: Medium Sized Soup Pot
Ingredients:
- 1 TB traditional fat of choice
- 1 medium onion, finely chopped
- 3 medium carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 2 large chicken breasts, skinless and boneless, cooked and coarsely chopped
- ¼ tsp powdered sage
- ¼ tsp dried thyme
- ¼ tsp sea salt to taste
- white pepper to taste
- ½ to 1 cup coconut milk
- 3 cups chicken stock
Directions:
- Heat fat in a soup pot over medium heat.
- Add onion, carrot, celery and cook while stirring for about 10 minutes.
- Stir in minced garlic, and allow to cook for 1 minute more.
- Add in stock, chopped chicken, sage, thyme, salt, and pepper.
- Stir until soup is heated through, stir in coconut milk and serve.
Enjoy!
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Nice formula . Now I create Creamy Chicken Stew very first time.Thanks
This was super easy to make and delicious! Thanks!
Are you aware of any doctors in South Africa that practices the kind of functional medicine you do?