September 15, 2014
3 tablespoons ghee, coconut oil, or olive oil ( I used coconut oil)
1/2 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)
3.5 oz fresh Shitake mushrooms, cut into pieces
2 1/2 cups cooked chicken, shredded
1 cup frozen peas
sea salt & fresh ground pepper to taste
- In a large Dutch oven over medium-high heat, warm the coconut oil (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.
I used dark meat chicken. (Thighs)
To shred the chicken, place chicken into a sauce pan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink or cooked through about 10 to 12 minutes.
Transfer chicken to a bowl, allow to cool, and pull the chicken apart with your fingers.
I did not use any thickening agents. ( starches such as arrowroot or tapioca starch )
This soup is creamy, however it is not a thick heavy cream soup. You can adjust it to your liking by adding starches.