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INGREDIENTS:
🫚 1/4 cup olive oil
🫚 1 onion, diced
🫚 1 large Leek, white and green parts only. Thinly sliced.
🫚 3 carrots, diced
🫚 3 stalks of celery, chopped
🫚 4 tbsp salt
🫚 1 1/2 tbsp garlic
🫚 3 tsp’s tumeric
🫚 6 cups chicken broth
🫚 1 13.5 oz can of coconut milk
🫚 2 tsp curry powder & paprika
🫚 1 1/4 chicken thigh or breasts
🫚 1 bag (10oz) frozen peas
INSTRUCTIONS:
1.) in a large soup pot heat olive oil and add in onion, carrots, leeks and celery. Cook till leeks caramelize (about 14-16 min)
2.) add all spices and garlic and cook 2-3 more minutes
3.) Add broth, coconut milk and raw chicken to pot. Make sure the chicken is submerged in the broth. Partially cover. Let simmer until chicken is fully cooked. 18-20 min.
4.) Take chicken out and shred, place back in and add peas. Add more seasonings if desired.
Serve with leafy green salad! Enjoy!
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