Creamy Chicken and Potato Chowder

INGREDIENTS

1 1/2 cups

carrot, medium dice (or 1 large carrot)

1 cup

celery, medium dice (or 3 stalks)

1 cup

yellow onion, finely diced (or 1/2 medium onion)

2 cloves

garlic, minced

1 tsp

kosher salt

1/2 tsp

black pepper

2 tbsp

extra virgin olive oil

1 1/2 cups

sliced baby bella mushrooms (about 4 mushrooms)

2 tbsp

arrowroot flour

4 cups

low sodium chicken broth

russet potato, scrubbed and cut into 1/4 inch cubes

1/2 tsp

dried thyme

bay leaf

2 1/2 cups

diced cooked chicken (I use a rotisserie chicken)

bunch Swiss chard (or 4 cups baby spinach)

1 cup

coconut milk, full fat and unsweetened (I use Thai Kitchen brand)

slices of bacon, cut into 1/4 inch pieces and fried until crispy

2 tbsp

freshly chopped parsley

2 tbsp

freshly chopped chives