Winter is here and that means soup is what’s for dinner. This is a delicious clean meal that can be prepared ahead of time or even as a weekend night meal to warm everyone up! 

Ingredients: 

2 large boneless skinless chicken breasts cut into bite-sized chunks

2 Tbsp. ghee or olive oil

1 onion diced, 1 cup

3 carrots diced, 1 cup

3 stalks celery sliced, 1 cup

5-6 cloves garlic minced

1 pound red potatoes diced

2 cups Hale Bone Broth 

1 cup full-fat canned coconut cream

1 cup cashews

2 Tbsp. fresh thyme leaves

1 1/2 tsp. dried sage

To taste freshly cracked black pepper and sea salt 

fresh parsley leaves chopped, for garnish

Instructions:

Turn Instant Pot on Sauté mode. Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 1 minute.

Add potatoes, Hale bone broth, dried sage, and fresh thyme to Instant Pot or a pinch of poultry seasoning. Cook Manual High Pressure for 10 minutes.

Add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.

When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.

Enjoy!