This soup is perfect for warming you up on cold days because it is creamy and full of tender chicken and bright vegetables.
Ingredients: 2 cups cooked shredded chicken. 2 cups chopped mixed vegetables carrots, celery, bell peppers. 4 cups gluten-free chicken broth. 1 cup coconut milk. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: In a large pot, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add chopped vegetables and cook until slightly softened. Pour in chicken broth and coconut milk, stir well. Add shredded chicken and dried thyme, season with salt and pepper. Simmer for 15-20 minutes until vegetables are tender and flavors meld. Serve hot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Junk Rocket
