INGREDIENTS
3 tsp
coconut oil or ghee
1
onion, diced
3 cloves
garlic, minced
2
bay leaves
1 tbsp
dried thyme
6
carrots, peeled and diced
4
stalks celery, diced
1 1/2 qt
chicken broth
2
cups, shredded chicken meat from a roasted bird
4 tbsp
fresh parsley, minced
Sea salt and pepper
Kicking it up – adding the spicy additional veggies:
2 tbsp
coconut oil
4 cups
baby bok choy, diced
cilantro, diced
2
scallions, diced
about 1 TBS (more or less depending on your taste) Sriracha or your favorite hot sauce
1
avocado, diced