This chicken soup is made with leftover chicken, and then made extra nourishing with coconut crème and avocado. Feel free to add fresh lime juice, if you have a lime handy, or double this recipe to have leftovers at your next meal.
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 tablespoon ghee or butter
½ yellow onion, peeled and chopped
½ cup celery, chopped
1 teaspoon sea salt
½ teaspoon cracked black pepper
2 garlic cloves, minced
4 ounces of leftover cooked chicken breast, shredded
¼ cup coconut crème
2 cups chicken bone broth
1 avocado, peeled and diced
¼ cup parsley, chopped
Heat ghee or butter in a medium-sized pot on the stove to medium-low heat.
Add onion, celery and garlic and sauté with sea salt and black pepper until soft, about 10 minutes.
Add cooked chicken breast, coconut crème and chicken bone broth and simmer for about 5 minutes.
Turn off the heat and stir in diced avocado.
Serve in a bowl and garnish with chopped parsley.
Net Carbs: 9