Creamy Coconut Chicken Soup with Ginger & Turmeric

Ingredients:

• 2 tablespoons ghee, butter or oil

• 2.5 lbs organic, skinless chicken breast

• 1 yellow onion, finely diced

• 4 stalks celery, diced

• 4-6 cloves garlic, minced (I love garlic but if you don't - make sure to adjust to your liking)

• 2 heaping tablespoons fresh minced/grated ginger

• 12 ounce bag of trimmed green beans, diced into 1 inch pieces

• 2 cups shiitake mushrooms

• 2 medium/large sweet potatoes, diced

• 7 cups broth of choice (I used 4 cups regular organic chicken broth + 3 cups chicken bone broth for added amino acids and minerals)

• 3 teaspoons turmeric

• 2 teaspoons dried thyme

• 1 bay leaf

• 1 can full fat coconut milk

• 1 head lactino kale, de-stemmed and chopped into small pieces

• Juice of 1-2 lemons (start with 1 and then add more to taste)

• Salt and pepper

Directions:

• Melt ghee in a large soup pot over medium/high heat. Add chicken and cook for 4-5 minutes per side until browned. Remove and set aside.

• Add onion and celery + season with salt. Saute until onion is translucent (about 3-5 mins). Add the garlic and ginger and saute for 1-2 minutes until fragrant.

• Add mushrooms, green beans, sweet potatoes, turmeric, thyme and season well with salt + pepper. Stir to combine and distribute seasoning.

• Add the chicken back into the pot along with broth and the bay leaf. Stir to combine and then simmer on medium/low for about 25-35 minutes.

• Remove the chicken and shred it. Add the chicken back into the pot with the coconut milk, kale and lemon. Cook for another 5 minutes until kale is fully wilted. Taste and add more salt + pepper as needed.

• Enjoy!