The seasons are changing and the cold days of Winter are upon us. This Paleo version of a favorite comfort food is perfect for taking the chill off. Paired with a side of fresh fruit, this dish is both delicious and nutritious. Make extra for the next day as this one keeps well in the fridge.
- 2 tbsp coconut oil
- 1 onion, diced
- 5 cloves garlic, minced
- 2 cups low/no-sodium chicken broth
- 3 carrots, chopped
- 2 celery ribs, diced
- ½ tsp black pepper
- ½ tsp cayenne, optional
- 1 tbsp chopped fresh sage
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh rosemary
- 3 cups cooked chicken, shredded
- 2 tbsp arrowroot powder
- ½ cup cold water
- 1 full-fat canned coconut milk (optional)
- Melt coconut oil in a dutch oven or heavy bottomed pot over medium heat. Add the onions and garlic and sauté for 5 minutes, or until soft.
- Next, add the chicken broth to the pot and bring the broth to a boil. Cover with a lid, reduce heat to low, and simmer for 10 minutes.
- Remove lid, add carrots and cook for 9-10 minutes, or until carrots are tender when pierced with a fork.
- Add the celery, herbs, spices, and cooked chicken. Raise the heat to medium low.
- Mix arrowroot powder and cold water into a slurry. Slowly drizzle the slurry into the soup while mixing. Cook for 5 minutes or until thickened and heated through.
- Add the coconut milk (if using) and stir well to combine. Ladle into bowls and serve hot.