INGREDIENTS
2 Tablespoons Avocado Oil
1/2 Large Onion Diced
1 Leak, White and Light Green Parts Finely Diced
2 Cups Celery Diced
5 Cloves of Garlic Minced
6 Cups of Chicken Bone Broth
1 Teaspoon Salt
1 Cup Full-fat Coconut Milk
2 Chicken Breasts
ASSEMBLY
1. Add the oil to a soup pot. Sauté the onion, leek, and celery until translucent. And garlic and sauté for a couple minutes.
2. Transfer the veggies to a food processor and process until desired thickness. Transfer back to the soup pot over medium heat.
3. Add 5 cups of bone broth, salt, and coconut milk. Simmer.
4. While the soup is simmering, and 1 cup of bone broth and the chicken to an air fryer.
5. Set the air fryer to the poultry setting. Shred the chicken and add to the soup.
6. Simmer for 10-15 more minutes.
7. Serve! I like to add a little EVOO to each serving and garnish with celery leaves.
