1/8 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
5 cloves garlic (minced)
1 pound peeled potatoes (chopped)
2 celery (diced)
1 cup peas (frozen)
2 teaspoons thyme (chopped)
2 teaspoons rosemary (chopped)
1/2 teaspoon black pepper
1 tablespoon sage (chopped)
4 cups chicken (cooked)
2 cups chicken broth
1 cup coconut milk
3 carrots (chopped)
2 tablespoons butter
1 onion (diced)
Place the chicken breasts in the bottom of a large pot.
Cover the chicken with 1 inch of water.
Place the pot on the stove and bring the water to a boil.
Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165º F on an instant-read thermometer or is no longer pink in the center, about 8-16 minutes, which will depend on the size of the chicken breasts.
Remove the chicken from water and let rest until cool enough to handle.
Dice or shred chicken and set aside.
Place the butter in a large pot over medium heat.
Add and mix in the onions and garlic and cook for around 3-5 minutes or until the onions are soft.
Add and mix in the chopped potatoes and chicken broth.
Increase heat to a boil, then immediately reduce heat to low and cover pot.
Let that cook for around 5-10 minutes or until potatoes are soft.
Spoon out half of potatoes and add to a blender.
Add coconut milk to the blender.
Blend until pureed.
Add and mix in the carrots to the pot with the remaining potatoes.
Increase heat to a boil and immediately reduce heat to low and place lid on top for around 5-10 minutes or until carrots are soft.
Add and mix in the celery, peas, spices, chicken and puree to the pot.
Increase heat to medium and cook for around 5-8 minutes.
Evenly divide soup into 8 servings or bowls. Let cool and eat immediately or pack up 1 servings to come close to the given macros.