Creamy Chicken Soup

1 pound chicken thighs, chopped into chunks
4 cups water or chicken stock
1- 2 tbsp. Better than Bouillon Chicken Flavor (omit if using stock)
1 tsp poultry seasoning
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, chopped 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.

MAKE AHEAD AND FREEZE:

Mix coconut milk with Better than Bouillon until well combined. Add chicken, carrots, celery, red pepper, peas, black pepper, poultry seasoning and coconut milk to a gallon freezer bag. Label and freeze.

Day Of: Make sure you have 3 small waxy potatoes available. Remove ingredients from bag, add potatoes, and simmer on med-low until chicken and potatoes are cooked through, about 30 minutes.