• 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)
  1. 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.
  2. 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.
  3. Remove lid, add carrots and cook for 9-10 minutes, or until carrots are tender when pierced with a fork.
  4. Add the celery, herbs, spices, and cooked chicken. Raise the heat to medium low.
  5. 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.
  6. Add the coconut milk (if using) and stir well to combine. Ladle into bowls and serve hot.