Ingredients

The following ingredients have 4 Servings
  • 4 cups leftover roast chicken (shredded and skin removed)
  • 1 onion (chopped)
  • 4 carrots (sliced)
  • 1 sweet potato diced
  • 4 cups chicken stock
  • 1/4 cup coconut milk
  • 2 garlic cloves (minced)
  • 2 tbsp. fresh chives (minced)
  • 2 tbsp. ghee
  • Sea salt and freshly ground black pepper

Instruction

  • Heat the ghee in a large saucepan over medium-high heat.
  • Add the garlic and onion and cook until soft, 2 to 3 minutes.
  • Place the carrots and sweet potato in the saucepan and cook for another 2 to 3 minutes.
  • Pour in the chicken stock and bring to a boil.
  • Lower the heat to a simmer, and let simmer for 15 to 20 minutes or until the vegetables are soft.
  • Add the chicken and cook until warm.
  • Stir in the coconut milk and season to taste.
  • Serve the soup with fresh chives sprinkled on top.