4.5 star :: creamy texture. filling and dynamic favors. whole 30 and vegan option.
Ingredients
▢ 4 tablespoons avocado oil or ghee, split in two
▢ 1 1/2 pounds organic chicken cut into cubes (or use leftover roasted chicken)
▢ sea salt and black pepper to taste
▢ 2 yellow onions diced
▢ 8 garlic cloves minced
▢ 1 pounds organic mushrooms (white/crimini) sliced
▢ 1 large zucchini finely chopped
▢ 40 ounces bone broth
▢ 1 can coconut cream (or 1 cup almond milk with 1/4 cup coconut manna)
▢ sea salt and black pepper to taste
▢ red chili flakes to taste
▢ fresh thyme and parsley for garnish
▢ caramelized mushrooms for garnish
Instructions Instant Pot - option Place half of the oil in the Instant Pot and hit “Sauté” and Adjust so it’s on the “More” or “High” setting. Let it heat up for about 2 minutes. Add in all the chicken thighs and salt and pepper. Coat well with the oil and sauté (while stirring occasionally) for about 5 minutes or until cooked through. Using a slotted spoon, transfer the thighs to another bowl or plate and set aside. Add the rest of the oil and the onions. Sauté for about 10 minutes until the onions have completely softened and begin to caramelize slightly. Add in the garlic and cook for about 1 minute, stirring frequently, making sure it does not burn. Immediately add the chicken back inside, as well as the mushrooms and zucchini. Add in the bone broth. Stir well, secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 15 minutes. Quick release when done. You will need to add coconut cream and plenty of salt and pepper, to taste. I prefer to add some red chili flakes as well, but if you do not want any kick to your soup, you can skip this step.
Then add it all but chicken into a high-speed blender. I blended on high for about 45 seconds until it looked smooth and creamy throughout. Then, I added this back into the rest of the batch and gave it a nice stir. This was the consistency that I enjoyed but feel free to use less or more, depending on your preference.
Roasting in oven - option
Roast all of the veggies with avocado oil and seasonings at 400 for 45 minutes until golden. Blend with liquids, reduce if thin in saucepan. Add chicken at the end to serve.
Serve with cauliflower pasta, wonder noodles, or zucchini noodles. Top with imported parmesan, manchego or nutritional yeast.
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