Ingredients
3 tablespoons ghee, coconut oil, or olive oil
1/2 of a large onion, diced
4 carrots, peeled and diced
5 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
8 ounces baby Portobello mushrooms, sliced and then chopped
5 cups chicken broth
14 ounces canned coconut milk (full fat)
1 ounce dried shitake mushrooms, broken into pieces
2 1/2 cups cooked chicken, shredded
1 cup frozen peas
sea salt & fresh ground pepper to taste
Directions
- In a large Dutch oven over medium-high heat, warm the ghee (or other desired fat) and then add the onions, carrots, and garlic. Season with sea salt and fresh ground black pepper. Cook until the vegetables are just starting to turn soft, about 5 minutes.
- Add the thyme, parsley, and Portobello mushrooms to the pot and cook for another 2 minutes.
- Stir in the chicken broth, coconut milk, and shitake mushrooms and bring to a boil. Cover with a lid and simmer over medium heat for 10 minutes.
- Stir in the chicken and frozen peas and cook for another 5 minutes. Taste and add more sea salt and fresh ground black pepper if desired. Serve immediately.
