3 cups compliant rotisserie chicken cubed
2 lbs yukon gold potatoes peeled divided 1 lb diced one pound chunky chopped
1 qt chicken bone broth
1 1/2 cups carrots peeled and diced
1 cup celery sliced
1 cup frozen green beans
1 cup full fat coconut milk
1 yellow onion
2 T garlic ghee
1 T. chopped fresh sage
3 tsp minced garlic
2 tsp dried thyme
2 tsp dried rosemary
2 tsp salt
1/8 tsp black pepper
Step 1: Melt ghee in 6 qt pan over medium heat.
Step 2: Add onion, garlic and sauté 5 minutes until soft and translucent.
Step 3: Add 1 pound chunky chopped potatoes and chicken bone broth to the pot. Bring to a boil and cover with lid reducing heat to low. Cook 10 minutes or until potatoes are fork tender.
Step 4: With slotted spoon scoop out cooked potatoes and add to a food processor with the one cup coconut milk and puree. Set aside.
Step 5: To the six qt stockpot add diced potatoes and carrots, bring to a boil cover with lid and reduce cooking on low about 10 minutes or until potatoes and carrots are fork tender.
Step 6: Add the chicken, green beans. the pureed mixture and seasonings and mix well cooking till heated through and green beans are cooked through and chicken is heated about 5 minutes.
Step 7: Serve with sliced avocado or olives.
I like to place leftovers in 1/2 gallon mason or ball jars leaving 1 1/2' headspace and freeze for a day when I don't feel like cooking or for when I am sick.
Enjoy!