Ingredients
The following ingredients have 4 Servings
- 1 lb small gold potatoes, quartered
- 4 cups chicken stock (divided)
- 1 cup coconut milk
- 2 carrots, diced
- 3 celery ribs, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 tbsp ghee ((or sub avocado oil))
- 4 cups cooked chicken ((shredded or cubed))
- 1 cup frozen peas, thawed ((omit for Whole30))
- 1 tsp sea salt
- 1 tsp ground pepper
- 1 tsp Italian seasoning
- 1 tbsp fresh sage (or sub 1 tsp dried)
- 1 tsp fresh thyme (or sub 1/2 tsp dried)
Instruction
- Prep potatoes as noted. Place potatoes in a large pot or dutch oven and pour in 3 cups of the chicken stock. Cover and bring to a boil. Boil for 10 minutes, or until fork tender.
- When the potatoes are finished, carefully transfer the potatoes to a high-powered blender with a slotted spoon. Carefully pour the chicken broth into the blender. Add the coconut milk also. Blend until creamy and set aside.
- While the potatoes are cooking, prep the carrots, celery, onion, garlic and mushrooms as noted. Gather remaining ingredients to have them ready.
- In the same pot that the potatoes cooked in, heat ghee over medium heat. Once melted, add in carrots, celery and onions and cook for 4-5 minutes, stirring occasionally.
- Add minced garlic and mushrooms and cook for 2-3 minutes.
- Add the chicken and cook for 2-3 more minutes, stirring frequently.
- Stir in remaining 1 cup of chicken stock and scrape the bottom of the pan to deglaze the pan.
- Next, add in the potato mixture and stir to mix. Add in the peas, salt, pepper, Italian seasoning, sage and thyme. Stir to mix and simmer, stirring occasionally, for 4-5 minutes.
- Remove from heat. Ladle into bowls and serve.
