Servings: 4 to 6

1 T. Avocado Oil 1 T. Avocado Oil
1 Onion, diced 1 Onion, diced
4 large Carrots, sliced thin 4 large Carrots, sliced thin
4 Stalks Celery, sliced 4 Stalks Celery, sliced
2 t. Garlic, minced 2 t. Garlic, minced
4 c. cooked Chicken, diced ¾" 4 c. cooked Chicken, diced ¾"
1 large russet Potato, diced ¾" 1 large russet Potato, diced ¾"
4 c. Chicken Broth 4 c. Chicken Broth
2 t. dried Thyme 2 t. dried Thyme
1 t. dried Sage 1 t. dried Sage
1¼ t. Sea Salt 1¼ t. Sea Salt
½ t. Pepper ½ t. Pepper
1 c. Frozen Peas 1 c. Frozen Peas
3/4 c. Canned full fat Coconut Milk ¾ c. Canned full fat Coconut Milk
2 T. Arrowroot flour 2 T. Arrowroot flour
2 T. Water 2 T. Water

In a large pot, sauté onion, carrots and celery in oil. When onion is nearly opaque add the garlic and sauté for 30 seconds more.
Add chicken, potato, broth and spices to the pot. Cover and bring to a boil. Turn down to a simmer and cook until carrots and potato are still firm, but cooked through.
Add peas and coconut milk to pot. In a small bowl, combine the Arrowroot flour and water, stirring until it is a slurry. Add to pot and stir. Cover and simmer for 5 minutes more. Serve.