3-4boneless/skinless chicken thighs(or 2 large breast)
4cupsbroth(I like using bone broth)
1/2cupnon-dairy milk(I recommend full fat coconut milk from a can— you can't taste any coconut in this recipe)
Instructions
Add carrots, celery, onion, smaller potatoes (not the halves), garlic, spices, salt and pepper to a large pot. Drizzle avocado oil and sauté over medium heat until they begin to soften (5-10 min).
Add raw chicken, larger potatoes (the halves), and broth to the pot. Make sure there’s enough broth to cover everything.
Bring to a boil and then turn heat down to a simmer and cook on medium/low heat for about 30 minutes.
Remove chicken from the pot and slice or shred.
Remove large potatoes (the halves) from the pot and add to a blender with coconut milk and a little bit of broth from the pot (about 1/2 cup - 1 cup). Blend until smooth (make sure it’s not too hot before blending).
Add blended potato “cream” and chicken back into pot and stir.