Submitted by: Melanie Nally
Prep Time: 30 Minutes
Cook Time: 1 Hour
Servings: 12
This is my new and improved, healthy version of my old Cheesy Potato Soup.
3 lrg. carrot
1 lbs. white or gold potatoes
3 chicken breast
2 c. celery stalk, fresh, organic
1 lrg. onion
1 c. milk, raw or organic
14 fl oz. canned coconut milk
2 tbsp. butter
3 tsp. dried basil
1 tbsp. fresh parsley
2 clove garlic
1 tbsp. dried rosemary
1 tbsp. paprika
sea salt & black pepper to taste
Boil or grill the chicken, then cut or shred into pieces. Set aside.
Chop carrots, scrub and dice potatoes, slice celery, and chop onions. Combine vegetables and a little bit of pan in a saucepan. Bring to a boil. When veggies are tender, reduce heat, and add the remaining ingredients. Stir and let simmer until heated through.
This recipe will feed at least 12 people with smaller portions (about a cup or cup and a half).
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