Who doesn’t love a hearty bowl of warm soup on a cold evening? This soup is chunky, creamy and will satisfy a crowd!
Its also dairy-free, gluten-free, and REALLY delicious!
2-3 cup chicken breast, shredded
1-2 cups kale, chopped
5 slices of bacon
1 1/2 cups carrot, chopped
1 1/2 cups celery, chopped
1 medium onion, chopped
1 small sweet potato chopped
5-6 cloves garlic, minced
8 oz. mushrooms, sliced
4 cups chicken or bone broth
13.5 oz. can of full fat coconut milk
1 tsp. salt
1 tsp. thyme
1/4 cup chopped parsley
4 tbsp. tapioca flour or arrow root flour
Heat a large soup pot on medium-high heat and cook the bacon 2-3 minutes per side. Leave about 2-3 tbsp of the bacon fat in the pot and cook the onions until translucent, about 5-6 minutes. Add garlic and cook for another 30 seconds. Now add the chopped carrots, celery and sweet potato. Season with 1/2 tsp. salt and thyme. Cook for 3 minutes. Add mushrooms and toss for another 2 minutes. Add chicken broth. Cover pot with lid and cook for 7-10 minutes. In a bowl whisk the coconut milk and flour until smooth and their are no lumps. Stir this mixture into the soup. Add shredded chicken, parsley, and cook until the potatoes are soft, about 3-5 minutes. Serve and garnish with crumbled bacon.