Creamy Chicken and Mushroom Soup

• 1 lb. boneless, skinless chicken thighs, diced into 1-inch cubes
• 5 garlic cloves, minced
• 2 T avocado oil
• 1 large yellow onion, diced
• 3 carrots, peeled and diced
• 2 T fresh thyme
• 4 C chicken broth
• 2 C full fat coconut milk
• 2 tsp fresh rosemary, minced
• 10oz shiitake mushrooms, stems removed and thinly sliced
• 1 1/2 tsp sea salt
• 1 T coconut aminos
• 2 tsp fresh lemon juice

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1. In a large pot over medium heat, add 1 tablespoon of avocado oil, diced chicken thighs, and 1/2 teaspoon of sea salt. Cook the chicken, stirring occasionally, until it’s cooked through and no pink remains. This should take about 5-7 minutes. Remove the chicken from the pot and set it aside.
2. Add 1 tablespoon of avocado oil, onion, garlic, and carrots to the pot. Sweat until the onions are translucent and fragrant, about 3-5 minutes. Add the chicken broth, mushrooms, thyme, and rosemary. Bring to a boil and reduce the heat. Simmer for about 10 minutes.
3. Add the coconut milk, chicken, 1 teaspoon of sea salt, coconut aminos, and lemon juice. Stir and continue cooking for about 5-10 more minutes. Serve hot and store any additional soup in the refrigerator.