Creamy Chicken Soup
1 pound chicken thighs, chopped into chunks
4 cups water or chicken stock
1- 2 tbsp. Better than Chicken Broth (omit if using stock)
3 small waxy potatoes (I used yukon gold)
2 carrots, chopped
1 small red pepper, chopped
2 stalks celery, chopped
1 cup peas
1/2 can light coconut milk
Freshly ground pepper to taste
Heat water or stock over medium high heat. Once warm, add “Better than Chicken Broth, stirring it in to dissolve. Add Poultry seasoning, chicken, and potatoes. Reduce heat to medium and simmer for 10 minutes, or until chicken becomes opaque and potatoes half-cooked.
Add remaining veggies, coconut milk, and pepper. Stir until well blended and simmer until potatoes and carrots are tender – about 5-10 more minutes.