I am not a huge fan of soups, unless they are nice and creamy! Then they are perfect for warming up on cold winter days.
𝘛𝘩𝘪𝘴 𝘰𝘯𝘦 𝘤𝘢𝘯 𝘣𝘦 𝘮𝘢𝘥𝘦 𝘸𝘪𝘵𝘩𝘰𝘶𝘵 𝘤𝘩𝘪𝘤𝘬𝘦𝘯 𝘧𝘰𝘳 𝘢 𝘷𝘦𝘨𝘢𝘯 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮 𝘴𝘰𝘶𝘱.
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
✅ 2 large Chicken Breasts, cubed
✅ 2 Tbsp Olive Oil
✅ 1 White Onion, chopped
✅ 2 cloves of Garlic, minced
✅ 1 tsp dried Oregano
✅ 1 tsp dried Basil
✅ 1 12oz pack of Mushroom Medley (or just an assorted variety of mushrooms), chopped
✅ 500g of White Mushrooms, chopped
✅ 2 Portobello Mushrooms, chopped
✅ 2 Tbsp Coconut Aminos
✅ 1 400ml can of Coconut Milk
✅ 1/2 cup Almond Milk
✅ Salt & Pepper to taste
𝗠𝗘𝗧𝗛𝗢𝗗
1. Heat 1 Tbsp of oil in a Dutch oven or large pot on medium heat. and cook chicken until done, remove and set aside.
2. Heat the other 1 Tbsp of oil, add the onion, garlic, oregano, and basil. Cool until onions are soft.
3. Add the mushrooms and coconut aminos, mixing everything together. Cook, covered, for 10min.
4. After 10min, remove the cover and cook for another 10min.
5. Add the coconut milk and almond milk and cook for another 10min. Add salt and pepper to taste.
6. Transfer everything (except the chicken) to a high speed blender, and blend until smooth.
7. Add chicken last and blend for 5 seconds.
8. Serve warm with some buns! (Recipe Here)
Enjoy!
𝘊𝘩𝘦𝘦𝘳𝘴 𝘵𝘰 𝘞𝘪𝘭𝘥 𝘏𝘦𝘢𝘭𝘵𝘩! 💚
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