8ozbaby Portobello mushroomssliced and then chopped
14ozcanned coconut milk(full fat)
1ozdried shitake mushroomsbroken into pieces
2 1/2cupscooked chickenshredded
sea saltto taste
fresh ground pepperto taste
In a large oven over medium-high heat, warm the coconut oil and then add the onions, carrots, and garlic. Season with Himalayan Crystal 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 salt and fresh ground black pepper if desired. Serve immediately.