Chicken, Mushroom, and Rice Soup
This one is a goodie! Don't you love a hearty, feel-good soup especially when it has mushrooms? Mushrooms have sulfur which is needed for our bodies. Coconut milk is also full of antioxidants, balances electrolytes, and strengthens the immune system. Healthy hair and skin are also benefits from coconut milk.
- 2 tbsp butter (ghee or avocado oil works too!)
- 2 chicken breasts, diced into bite-sized pieces
- 1 yellow or white onion, diced
- 2 celery stalks, finely diced
- 16 oz mushrooms, sliced (or 2 cups)
- 2 tsp thyme, dried
- 4-5 cloves of garlic, minced
- 4 cup chicken broth (or chicken bone broth)
- 1 cup filtered water
- 14.5 or 15 oz can full fat coconut milk
- 1 pinch chili flakes
- 1/2 cup jasmine rice (uncooked)
- 1/2 lemon (to squeeze into soup)
- optional: 1 tbsp fresh parsley, chopped
In a large pot on medium-high heat, add the butter, ghee, or avocado oil and add the chicken. When it heats up, stir the chicken periodically until all pieces are golden brown.
Add another tablespoon of fat and turn down to medium-low heat. Cook the onion and celery until soft and translucent. Add the mushrooms along with the thyme and garlic and sauté until fragrant.
Add the chicken back to the pot with the chili flakes and pour in the broth, water and coconut milk. Add the jasmine rice. Stir to combine and bring to a low simmer.
Cook for 15 minutes covered.
Season with salt and pepper and add lemon juice to taste.