Chicken Soup with Kale and Mushrooms
Ingredients
- 1 lb boneless chicken, cooked
- 3 tbsp grass-fed butter, ghee, or coconut oil
- 2 leeks, chopped
- 2 cloves garlic, minced
- 2 cups white button mushrooms, sliced
- 2 tbsp arrowroot starch
- 2 tsp arrowroot starch
- 3 cups chicken bone broth
- ⅔ cup full fat coconut milk
- 2 tbsp nutritional yeast
- ½ tbsp brown mustard
- 2 sage leaves, minced
- 2 tsp rosemary
- salt & pepper, to taste
Instructions
- Melt butter in a large saucepan over medium heat. Add chopped leeks and cook until softened, then add mushrooms and garlic. Cook another 2-3 minutes until soft.
- Whisk arrowroot into bone broth until fully dissolved.
- Add kale to the saucepan and gentler stir, these will cook down quickly.
- Pour in broth and coconut milk, stir. Whisk in nutritional yeast and mustard and combine.
- Raise heat and bring to a boil while stirring until thickened then return heat to low.
- Add in chicken, herbs, and salt and pepper. Simmer another few minutes to combine flavors.
- Enjoy!
