• 2 tbsp coconut oil
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 2 c low/no-sodium chicken broth
  • 1 c full-fat canned coconut milk
  • 3 carrots, chopped
  • 2 celery ribs, diced
  • ½ tsp black pepper
  • ½ tsp cayenne, option
  • 1 tbsp chopped fresh sage
  • 2 tsp chopped fresh thyme
  • 2 tsp chopped fresh rosemary
  • 3 c cooked chicken, shredded
  • 2 tbsp arrowroot powder
  • ½ c cold water for arrowroot powder
  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.
  3. Cover with a lid and reduce heat to low.
  4. Cook for an additional 10 minutes.
  5. Put the coconut milk in a blender and puree. Set aside.
  6. Add carrots to the pan of broth and bring to a boil, cover with a lid and reduce heat to low.
  7. Cook for 9-10 minutes, or until carrots are tender when pierced with a fork.
  8. Add the celery, spices, and cooked chicken.
  9. Mix arrowroot powder and cold water into a slurry and slowly drizzle into soup while mixing.
  10. Raise the heat to medium low and cook for 5 minutes or until thickened and heated through.