Creamy Mushroom, Broccoli and Chicken Soup -PALEO!

This soup is perfectly light on the stomach as well as satisfying and best enjoyed on cold fall/winter days. I have been accused of adding starch or flour to this soup because of its consistency, but you’ll see once you try it why one might think that 🙂

Ingredients:

• 2 Tbs. grass-fed butter, ghee, coconut oil or other cooking fat, divided in half
• 2 C chicken breast, thigh, or a mix of both, chopped or cubed
•   ½ tsp. unrefined salt

• 1 medium onion, peeled and chopped
• 4 garlic cloves, peeled and chopped

• 2 C broccoli stems, chopped small
• 2 ½ C mushrooms, chopped small
• 4 C homemade chicken broth
• 1 tsp. ground cumin

• 2 C broccoli florets

Instructions:

1. Melt 1 Tbs. butter or other cooking fat in a pot and add chicken. Cook fully until beginning to brown.
2. Once finished, remove from pot and set aside until later.
3. Add the remaining 1 Tbs. butter or other cooking fat to the pot and the onion and garlic. Sauté a few minutes until onions become limp.
4. Add the broccoli stems and mushrooms, coat well and stir for about 1 minute.
5. Next add the broth, cumin and bring to a boil then simmer covered for 10 minutes.
6. Then use either an immersion blender and blend the soup contents, or remove and blend until smooth in a food processor or blender.
7. Taste and add more salt if needed.
8. Return blended soup back to the pot and add the broccoli florets and cooked chicken.
9. Cover with a lid and simmer about 10 minutes or until broccoli is tender, but still slightly crunchy.
10. Let sit for about 10 minutes or longer before eating for best flavor.

This make a great portable lunch when heated then stored in a thermos.

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