Recipe- Creamy And Healthy Chicken And Mushroom Soup

This soup is very flavorful. The rich broth alone will feed and nourish your soul; the veggies and chicken are just a bonus! Whether you are sick, emotionally drained, or just need a bit of comfort food, this is the soup for you!

Ingredients

3 tablespoons ghee, coconut oil, or olive oil
½ of a large onion, diced
4 carrots, peeled and diced
5 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
8 ounces baby Portobello mushrooms, sliced and then chopped
5 cups chicken broth
14 ounces canned coconut milk (full fat)
1 ounce dried shitake mushrooms, broken into pieces
2 ½ cups cooked chicken, shredded
1 cup frozen peas
sea salt & fresh ground pepper to taste

Method

- In a large Dutch oven over medium-high heat, warm the ghee (or other desired fat) and then add the onions, carrots, and garlic.

- Season with sea salt and fresh ground black pepper. Cook until the vegetables are just starting to turn soft, about 5 minutes.

- Add the thyme, parsley, and Portobello mushrooms to the pot and cook for another 2 minutes.

- Stir in the chicken broth, coconut milk, and shitake mushrooms and bring to a boil. Cover with a lid and simmer over medium heat for 10 minutes.

- Stir in the chicken and frozen peas and cook for another 5 minutes. Taste and add more sea salt and fresh ground black pepper if desired. Serve immediately.