Chicken Vegetable Comfort Soup

Great served with grilled cheese :)

From Rachel’s Kitchen

Prep time: 15 min | Cook time: 30 min | Total time: 45 min | Servings: 4

Ingredients

• 1 Tablespoon oil or butter

• 1 onion, chopped

• 1 to 2 cups carrots, peeled and chopped

• 1 cup celery, chopped

• 3 to 4 cloves of garlic, minced

• 1 teaspoon of dried herbs (thyme, oregano, or parsley)

• 1 tomato, chopped

• 1 bay leaf (optional)

• 4 cups of organic chicken bone broth

• ½ to 1 cup organic coconut milk

• salt, to taste

• pepper, to taste

Instructions

1. Saute the base: heat your oil or butter in a large pot over medium heat. Add the chopped onion, celery, and carrots. Cook for 5 minutes until they start to soften.

2. Add the aromatics: stir in the minced garlic and your dried herbs. Cook for exactly one minute, stirring constantly so the garlic does not burn.

3. Simmer the soup: add the chopped tomato, chicken bone broth, and the bay leaf. Season with a pinch of salt and pepper. Bring to a gentle boil, then turn the heat to low. Cover and simmer for 20 minutes until all vegetables are completely tender.

4. Blend until smooth: turn off the heat. Remove and discard the bay leaf. Use an immersion blender directly in the pot until the soup is completely smooth.
   Alternative: Transfer the soup in small batches to a standad countertop blender. Remove the plastic center cap from the blender lid and cover it with a towel to let steam escape safely while blending.

5. Finish with cream: return the blended soup to the pot over low heat. Pour the coconut milk and stir well. Warm for three minutes (do not boil).