Ingredients
- 2 chicken breast(s) Boneless, Skinless, Cubed
- 8 chicken thighs Boneless, Skinless, Cubed
- 3 tsp coconut oil
- 2 med onions finely diced
- 1 lb Fresh mushrooms sliced
- 2 tsp dill weed dried
- 1 tbsp paprika
- 1 tbsp Wheat-Free Tamari
- 2 cups chicken broth
- 1/2 tsp Himalayan Crystal Salt
- Ground black pepper to taste
- 2 tsp lemon juice
- 1/4 cup fresh parsley chopped
- 2 ripe Avocados
Servings:
Instructions
- Fry the chicken pieces in a large skillet, lined with coconut oil.
- In a large stock pot, saute the onions in 2 tsp of coconut oil for 5 min, then add the mushrooms and saute for another 5 min.
- Dice the onions and mushrooms.
- Stir in the dill, paprika, tamari, broth, and cooked chicken pieces. Simmer on low heat for 15 min.
- Add the Himalayan salt, pepper, lemon juice, and parsley. Simmer for another 5 minutes. Remove about 1/2 cup of the soup liquid and add to a food processor or blender along with the avocados. Blend until creamy. Add to that creamy goodness to the soup. Continue simmering or serve immediately.
- Enjoy!