Green Curry Chicken Soup

Ingredients:

1.5 lb free range chicken breast

3 cups homemade chicken broth

2 cans coconut milk

1 Tbsp coconut oil

1 onion chopped

2 garlic cloves chopped

1 cup thinly sliced carrots

1 cup coarsely chopped celery 

  (leaves too for added flavor)

1 cup thinly sliced mushrooms

2 Tbsp curry powder or paste

1 Tbsp red pepper flakes

1 Tbsp black pepper

sea salt to taste

Directions:

1. Bring 3 cups of water to a simmer in a large pot (rather than a full boil). Boiling chicken will make it tough.  Add chicken breasts and cook for 15-20 minutes.

2. Remove chicken breasts and set aside to cool. Save broth to add later.

3. In a separate pan, heat coconut oil and add onions and garlic. Cook on medium heat until onions are   transparent.

4. Add carrots and mushrooms. Cook 10-15 minutes.

5. Add homemade chicken broth, coconut milk, curry, red pepper and black pepper

6. Stir and reduce heat. Cook for 20-30 minutes or until you get hungry…

7. Add sea salt to taste if desired.