Creamy Chicken and Vegetable Soup

Ingredients: 

• 4 cups leftover roast chicken, shredded and skin removed
• 1 onion, chopped
• 4 carrots, sliced
• 1 sweet potato, diced
• 4 cups chicken stock
• 1/4 cup coconut milk
• 2 garlic cloves, minced
• 2 tbsp fresh chives, minced
• 2 tbsp ghee

Directions:

1. Heat the ghee in a large saucepan over medium-high heat.
2. Add the garlic and onion and cook until soft, 2-3 minutes.
3. Place the carrots and sweet potato in the saucepan and cook for another 2-3 minutes
4. Pour in the chicken stock and bring to a boil.
5. Lower the heat to a simmer, and let simmer for 15-20 minutes, or until the vegetables are soft.
6. Add the chicken and cook until warm.
7. Stir in the coconut milk, and season to taste.
8. Serve the soup with fresh chives sprinkled on top.