Larissa Spafford, NTP
Feb 26, 2018
This delicious soup is one of my favorite winter time meals that everyone in my family enjoys. I hope you enjoy it too!
Serves 6-8
Instructions:
27 oz full fat coconut milk
1 lb boneless skinless chicken thighs
10 cups chicken bone broth or stock
6 Tbs coconut aminos
4 Tbs fish sauce
juice from 2 limes
zest from 1 lime
1 large yellow onion, chopped
4 oz crimini mushrooms, quartered or sliced
10 cloves garlic, minced or crushed
4 inch piece fresh ginger root, peeled and minced
1 1/2 tsp unrefined sea salt
cilantro for garnish
Instructions:
Add all ingredients to instant pot or slow cooker. For instant pot, cook on soup setting. For slow cooker, cook on low for 5 hours.
Remove chicken, use 2 forks to shred, return to instant pot or slow cooker and stir.
Garnish with cilantro and your favorite hot sauce. Enjoy!
If you enjoy this recipe, there's more in my e-cookbook, 31 Whole Food Dinner Recipes (that happen to be gluten free, grain free and are almost nightshade free). You can get the e-book here.