Whole30 Creamy Chicken & Cauliflower Rice Soup

Ingredients

Instructions

1. 1HEAT ghee in your pot over medium-low heat. Add onion and garlic and season with sea salt and black pepper and sauté until soft, about 5 minutes. Add celery and carrot and continue to sauté another 5 minutes.
2. 2ADD diced sweet potato and diced chicken thighs and stir well in the pot with all of the veggies. Continue to sauté until the chicken has browned a little, about 5 minutes.
3. 3ADD the sliced mushrooms and cauliflower rice and continue to sauté with a lid on until soft, about 5 minutes.
4. 4ADD coconut cream and chicken broth and reduce heat to a simmer with the lid off for 15 minutes.
5. 5TURN off the heat and serve between 4, garnishing each with bowl with fresh thyme, storing any leftovers in the fridge for up to 3 days.
6. 6Enojy!