by Heather Cotugno

Ingredients 

Coconut oil or ghee

2 cans coconut milk (optional: substitute 1 can with coconut cream)

16 oz bone broth or other broth

2 inches fresh ginger

2-4 cloves garlic

Lemongrass

1/4 onion 

2 carrots

2 celery stalks

Bell pepper

1 cup mushrooms 

Spices (salt, white pepper, cardamom, ginger, turmeric, black pepper)

Cooked chicken (shredded or cubed)

Prepare all veggies to start: Mince fresh ginger, garlic, and lemongrass.

Chop onion, carrots, celery, bell pepper.

Slice mushrooms. 

In a large pot, heat about 1 tablespoon coconut oil or ghee over medium heat. 

Saute ginger, garlic, and lemongrass until slightly browned.

Add onion, carrots, celery, and bell pepper. Saute until cooked/softened.

Add coconut milk, cream, and broth.

Add spices to your taste preference. 

Add mushrooms and cooked chicken. 

Enjoy!!

Note: Use varying amounts of veggies and flavorings at your preference.