Difficulty
Easy Recipe
Prep Time
10 minutes
Cook Time
10 minutes
Servings
5

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 and also 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