We’ve lucked out this winter in Wisconsin, and it hasn’t been TOO terribly cold. For me though, I’m a freeze baby. I think it’s cold all the time. Having to get out of bed to go shovel off my car, or walking across the bridge to class makes me cold just thinking about it. Thats why soup is a winter staple. Having left overs is the best thing, because its so quick, and easy. The warm, goodness of holding the bowl, and practically scorching your mouth because you just want to get the warmth, and tastiness in you…mmmm.
Well this recipe is a spin off from my Mom. She came home from Florida last year, and while I was home visiting she insisted I make her a few batches of this soup she had at a friend’s. I usually do all the cooking when I come home, but I don’t mind. Her recipes was tasty, but there were a few things I wanted to add, and switch up for health, and taste benefits.
Hannah’s chicken Chowder:
2 TBS coconut oil
1 yellow onion, onion
1 cup carrots, chopped
1/2 cup Mushrooms, sliced
1 cup peas
3 celery stalks, sliced
1/3 Cup arrowroot flour
1 Can Full-Fat Coconut Milk
2 ½ Cups Chicken Broth
Fresh parsley, chopped
Fresh Thyme, chopped
Salt & Pepper
3 cups shredded chicken
Melt coconut oil in large kettle.
Begin by adding the chopped onion. Once the onion is translucent, add in other vegetables, stir, and cook for 5 minutes.
Mean while mix you thickener, and ½ cup of brother in a small bowl.
Pour in mixture, and stir until well combined with the vegetables. Then add in the rest of the broth, and the coconut milk.
Bring to a boil, and then let simmer for 10 minutes, uncovered.
Add in the shredded chicken, and generous amount of spices or to your taste preference.
Continue to simmer for 10 more minutes; occasionally stirring making sure nothing is sticking to the bottom.
Let cool slightly, and enjoy!