Ingredients
- 2 Tbsps ghee or clarified butter
- 1 large yellow onion, diced
- 3 medium carrots, thinly sliced
- 1 yellow bell pepper, finely diced
- 1 orange bell pepper, finely diced
- 3 celery ribs, finely chopped
- 8 oz white mushrooms, sliced
- 4 fresh garlic cloves, minced
- 2 Tbsps GF flour or Arrowroot powder
- 6 cups chicken bone broth
- 1 lb Yukon gold potatoes, peeled and small diced
- 4 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 x 14.5 oz can of unsweetened coconut milk
- sea salt and ground black pepper to taste
- a handful of fresh parsley, finely chopped
Directions
- 1
Melt your butter in a large stockpot or Dutch oven over medium heat.
- 2
Sauté the onion, carrots, bell peppers, and celery for 3-4 minutes.
- 3
Stir in the mushrooms and garlic, and continue to saute, stirring, for another minute or so.
- 4
In a small bowl, whisk the gluten-free flour with 2 heaping tablespoons of bone broth until smooth to create a slurry and set aside.
- 5
Add this slurry to the pot, together with the rest of the bone broth, potatoes, and cooked chicken. Allow it to come to a brisk boil, then reduce the heat to a simmer.
- 6
Stir in the peas and coconut milk.
- 7
Simmer your soup for 25-30 minutes or until the potatoes are falling apart, and tender, and the soup is creamy.
- 8
Taste and add sea salt and ground pepper if desired.
- 9
Add your freshly chopped parsley and stir to combine.
- 10
Ladle into serving bowls.
- 11
Serve hot and enjoy!