Ingredients

The following ingredients have 4 Servings
  • 1 onion
  • 2 celery stalks
  • 4 garlic cloves
  • 1 tbsp coconut oil
  • 1.5 lbs boneless chicken thighs or breasts
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 4 cups bone broth
  • 2 limes
  • 1 14-oz can of full-fat coconut milk
  • Optional: cilantro, green onion, plantain chips, avocado (for garnish)

Instruction

  • Dice onion, chop celery, and mince garlic cloves.
  • Heat coconut oil over medium-high heat. Add onion, celery, and garlic and cook stirring for 5 minutes.
  • Push the veggies to the side then add the chicken. 
  • Season with dried oregano, onion powder, garlic powder, and salt.
  • Cook for 5 minutes, until chicken is browned on all sides.
  • Add the bone broth to the pot and squeeze in juice from limes, and bring to boil.
  • Lower heat to medium-low, and simmer for 10 minutes.
  • Remove chicken and transfer to a bowl, then use 2 forks to shred it completely.
  • Add the chicken back to soup, then add coconut milk.
  • Increase heat to medium-high, then boil for 10 minutes until the soup is slightly reduced and thickened. 
  • Garnish as desired.