PALEO Cream of chicken, asparagus and mushroom soup.

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INGREDIENTS

  • 1 onion, diced
  • 1 celery stalk, diced
  • 2 cups of mushrooms, sliced thin
  • 15-20 asparagus spears, chopped
  • 1 TBSP of organic butter or coconut oil
  • 6 -8cups of home made chicken stock or 2 quart of organic chicken broth
  • 2 cups of chopped chicken ( I used chicken from stock).
  • 2 cups of chopped spinach (I used fresh)
  • 1 can of coconut milk (look for an organic brand) use the solid, thick part at the top of the can- DO NOT SHAKE to mix)
  • salt and pepper to taste

INSTRUCTIONS

In a large pot, sauté onion, mushrooms and celery in coconut oil or butter for 5 minutes until translucent and tender.

Add chicken stock and asparagus, chicken and bring to a boil. Turn heat to low and simmer for 10 minutes.

Add spinach, coconut milk and turn heat up to return to a boil. Reduce heat to low and simmer for another 3-4 minutes. Turn off heat and allow mixture to cool for 10 minutes.