Chicken Soup

Chicken Soup

Chicken Soup
Author: 
 
Ingredients
  • • Chicken cut into cubes
  • • 1 bag of carrots diced
  • • 6 ribs of celery
  • • 1 garlic clove
  • • ½ tsp. onion powder
  • • 2¾ cups of Saffron Road chicken broth
  • • 1 (8 ounce) can of coconut milk
  • • 2 tsp salt
  • • ¼ tsp black pepper
  • • ½ tsp garlic powder
  • • ¼ tsp parsley
  • • ¼ tsp thyme
  • • ¼ cup flour
  • • 4 tbsp butter
  • • 1 tbsp olive oil
Instructions
  1. Chop the garlic in a food processor then sauté in ½ stick and butter and 1 tablespoon of olive oil. Stir occasionally. Add chopped celery and carrots and sauté for an additional fifteen minutes. Add ¾ cup of the chicken stock to your sautéed vegetables along with the flour and stir. Add all spices and stir. Add remaining chicken stock and coconut milk to a large pot. Pour the sautéed vegetables in the large pot and allow to simmer on medium-low for approximately 30 minutes or longer.