2-4 Servings
Ingredients:
1 Tb butter
1 Tb avocado or MCT oil
2 lb chicken breast or thighs, cut into cubes
4 cups chicken stock
3 carrots, sliced
1 bell pepper, chopped
2 Granny Smith (tart green) apples, chopped
1 onion, chopped
2 Tb curry powder
1 tsp dried tarragon
1 tsp dried parsley
1 cup milk
2 Tb cornstarch
salt and pepper to taste
Directions:
1. Melt the butter and oil in a large pot over medium heat. Add onions, apple and chicken; brown for 5 minutes.
2. Add stock, carrots, bell pepper, and seasonings. Cover and bring to a low boil for about 15-20 minutes until chicken is fully cooked.
3. Turn heat to low. Whisk cornstarch and milk in a bowl, and slowly pour into the soup, stirring until thick (another 1-2 minutes). If soup is too thin, add a bit more milk and cornstarch. If too thick, add a bit of water.
4. Season to taste with salt and pepper. Serve immediately, or store up to 3 days.
