Chicken Coconut Soup

Staying in with the colder weather? This coconut chicken soup is just what you need to warm you right up then. You all asked for easy, healthy recipes and this soup delivers that request. It’s hearty, filling, and takes less than hour to create, plus will leave you with left overs. I used carrots and onions as the vegetable in this soup but you can really add in any vegetable you’d like… mushrooms, potatoes, broccoli, etc. Don’t forget to top it off with @flybyjing chili oil crunch to bring it to flavor town. Details below on #goodsoup

INGREDIENTS:
1 shredded chicken breast
1 carton of chicken bone broth
1 can of coconut milk
1 yellow onion roughly chopped
1.5 cups carrot chunks
5 garlic cloves
2 limes - juiced
1 tbsp soy sauce
1 tsp sesame seed oil
Dash of salt and ground pepper
@flybyjing chili oil crunch

DIRECTIONS:
1. In a pot, pour some avocado oil and sear your carrots and onion (I like to cut mine kind of big so it doesn’t get mushy) until translucent, add in your chopped garlic and let that cook for a couple of minutes
2. Once your veggies are browned, add in the whole carton of chicken bone broth and coconut milk. Whisk together and bring the pot to a boil.
3. Add in the shredded chicken breast, soy sauce, sesame oil, and S+P. Turn on the heat down to the lowest setting. Squeeze in both limes then give it a stir. Cover with a lid for about 20 minutes.
4. Serve in a bowl with chili oil on top and enjoy!