Non starchy vegetables: 1
Nutrient dense protein: 0
1 tablespoon extra virgin coconut oil
2 cups mushrooms, quartered
1/2 cup leek, chopped
1/2 cup carrots, chopped
1/2 cup rutabaga, chopped
1/2 cup turnip, chopped
1 garlic clove, thinly sliced
1/2 cup white wine
4 cups reduced-sodium chicken broth
2 cups cooked chicken breasts
1 1/2 teaspoons fresh thyme, chopped
1 dash fresh pepper
thyme, springs (to garnish)
Total Time: 45 minPrep: 15 minCook: 30 minYield: 6Level: easy
In a large pan over medium heat add 1 1/2 teaspoons extra virgin coconut oil and mushrooms. Sauté about 5 minutes until golden. Remove mushrooms from pan and set aside.
Add the remaining 1 1/2 teaspoons extra virgin coconut oil to the pan and heat over med-high heat. Add the leeks, carrots, rutabaga, turnips, and garlic and sauté 5 minutes. Stir in wine and continue to cook until liquid is reduced to 1/4 cup, about 1 minute.
Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.