We all love chicken soup, and this recipe lets us all enjoy the taste without the guilt!
The combination of fragrant ingredients like thyme and garlic really give this one a distinctly fl avourful

Here’s what you need:

• 1 Tablespoon coconut oil
• 1 medium organic yellow onion, chopped
• 3 carrots, grated
• 2 celery stalks, fi nely chopped
• 1 Tablespoon curry powder
• 2 garlic cloves, crushed
• 2l chicken stock
• 3 cups diced roasted chicken
• 1 bay leaf
• 1 organic apple, chopped
• Dash of salt and pepper
• 1/2 teaspoon dried thyme
• Zest from 1 lemon
• 2 cups unsweetened coconut milk

1. In a large pot, over medium heat, melt the coconut oil and add the onion, carrots and celery. After 5
minutes add the garlic and curry powder.
2. After a few minutes add the chicken stock, chicken, bay leave, apple, pepper, thyme, and lemon zest.
Stir well. Bring to a simmer and cook for 40 minutes.
3. Stir in the coconut milk, add salt if desired, remove the bay leaf and serve.
4. Wipe out the pan. Heat remaining 1 teaspoon of coconut oil. Add the sliced onion and asparagus.

Cook for 5 minutes, until browned. Add the reserved marinade and simmer until slightly reduced. Add
the coriander.

Courtesy Of 44 Delicious Recipe book

Click here to Download  EFF’s 44 Delicious Recipe Ebook 

8 Servings