Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 6 cups low-sodium chicken bone broth
  • 2 medium gold potatoes, peeled and cubed
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 can full-fat coconut milk
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the vegetables have softened.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Increase heat to medium-high and add the chicken thigh pieces. Brown the meat for 3-4 minutes.
  4. Pour in the chicken bone broth and stir in the diced potatoes, dried thyme, salt, and pepper.
  5. Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
  6. Using an immersion blender, blend a portion of the cooked potatoes and carrots directly in the pot to create a natural thickening agent.
  7. Stir in the full-fat coconut milk and fresh lemon juice until well combined and the soup is creamy.
  8. Stir in the chopped fresh parsley and serve warm.