New You Boot Camp Pumpkin Soup
10th April 2015
Chicken Chopped Salad
10th April 2015
Ingredients
- 3 tbsp coconut oil
- 1/2 large onion diced
- 4 carrots peeled and diced
- 5 cloves garlic minced
- 1 tsp thyme dried
- 1 tsp dried parsley
- 8 oz baby Portobello mushrooms sliced and then chopped
- 5 cups chicken broth
- 14 oz canned coconut milk (full fat)
- 1 oz dried shitake mushrooms broken into pieces
- 2 1/2 cups cooked chicken shredded
- 1 cup frozen peas
- sea salt to taste
- fresh ground pepper to taste
Servings:
Instructions
- 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.
- Enjoy!
