This soup is a great way to use up your summer garden zucchini! Use a good homemade chicken bone broth if you have it, otherwise water can be used instead. Sliced Thai chili peppers can be used as a garnish, or they can be simmered in the soup during a nightshade/pepper challenge for those of you on an Elimination Diet. The extra spice balances out the creamy coconut flavors perfectly.
Ingredients
1 tablespoons
extra virgin olive oil
1 medium
onions
chopped
4 cloves
garlic
roughly chopped
3 pounds
zucchini
chopped
(about 8 cups)
3 cups
chicken bone broth
1 cans
coconut milk
1 cups
cilantro
(packed)
1 teaspoons
sea salt
3 cups
cooked chicken
chopped
