Chicken Veggie Coconut Soup
(adapted from Taste of the South magazine)
1 1/4 pounds boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons coconut oil
3 cups chopped onion
3 cups peeled and chopped carrot
2 cups chopped celery
2 teaspoons minced garlic
3 (32-ounce) containers chicken broth
6 sprigs fresh thyme
3 tablespoons fresh chopped parsley
1 large white sweet potato
1 can (14 oz.) coconut milk
Season chicken on both sides with 1 teaspoon salt and 1 teaspoon pepper
In a large stockpot, melt coconut oil over medium-high heat. Add chicken, and sear until golden brown, 3 to 4 minutes per side. Remove from pan, and set aside.
Add onion, carrot, celery and garlic. Cook, stirring occasionally, until veggies are soft, approximately 12 minutes. Add chicken broth, thyme, and chopped parsley. Bring to a simmer.
Shred chicken, and add to the pot. Peel sweet potato and add to pot. Cook until soup has reduced slightly, approximately 40 minutes. Remove and discard the thyme sprigs. Add coconut milk and simmer for 10 minutes.
Tip: Tie thyme sprigs together with kitchen string to create a thyme bundle. It makes removal quick and easy.