Ingredients
- 3 cups cooked chicken breast chopped
- 2 tablespoons olive oil
- 1 onion, diced
- 1 orange pepper, chopped
- 5 cloves garlic, minced
- 2 lbs peeled potatoes, chopped
- 3 cups organic chicken bone broth
- 1 cup full-fat canned coconut milk
- 3 carrots, chopped
- 2 celery stalks, diced
- 1 cup frozen peas
- ½ teaspoon cayenne
- 1 teaspoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- Salt and pepper to taste
Method
- Add olive oil into heavy bottomed pot over medium heat.
- Add the onions and garlic and saute for 5 minutes.
- Add half of your chopped potatoes (only 1 lb) and chicken bone broth to the pot.
- Bring the broth to a boil then cover with a lid and reduce the heat to low. Cook for 10 minutes, or until the potatoes are tender.
- Scoop the potatoes into a blender with a slotted spoon. Add the coconut milk to potatoes and puree until smooth. Set aside for now.
- Add the other pound of diced potatoes and the carrots to the broth that is still in the pan .Bring the broth to a boil, cover with a lid and reduce heat to low. Cook for 10 minutes, or until the potatoes and carrots are tender.
- Add the pepper,celery, peas, spices, cooked chicken and pureed potatoes to the pan and mix well. Raise the heat to medium low and cook for an additional 10 minutes or until veggies are all tender.
- Season with salt and pepper to your liking and enjoy!
