1 1/2 lbs of chicken tenders or breast cut into bite size pieces
1 Tbsp dried thyme
1 bay leaf
4 large carrots, chopped
1 large onion, chopped
4 celery ribs, chopped
1 cup mushrooms, quartered
2 cups arugula, chopped
1 cup fresh basil, chopped (or leaves torn)
Zest from 1 lemon
1 14 oz can coconut milk
Salt and pepper
Instructions
In a medium pot, bring chicken stock and 2 cups water just to a boil. Let simmer.
In another soup pot, heat oil over medium-high heat. Add the chicken and cook until lightly browned (about 5 minutes).
Stir in thyme and bay leaf. Then add onion, carrot, celery and mushrooms. Stir and season with salt and pepper. Cover the pot and cook 5 to 7 minutes until veggies are tender.
Pour hot stock into the pot with chicken and veggies, stir and bring to a boil.
Reduce heat slightly and add coconut milk. Simmer for 8 to 10 minutes.
Remove from heat and stir in arugula, basil and lemon zest. Remove bay leaf and season with salt and pepper to taste. Serve and enjoy.
