A healthy and delicious way to use leftover turkey or chicken! Toasted onions, rich bone broth and tons of chicken and veggies make a fantastic dinner or lunches for the whole week!
COOK THE POTATOES: Prick the potatoes with a fork and microwave until soft in the center. Cool slightly, then peel and break into small pieces.
COOK THE OTHER VEGETABLES: Meanwhile, heat the olive oil in a dutch oven or stock pot over medium heat. Add the onion and cook until soft, about 5, minutes. Sprinkle in the arrowroot and stir until lightly toasted, about 2 minutes. Add broth, carrots and thyme and bring to a boil, then reduce to a simmer for about 15 minutes.
ADD REMAINGING INGREDIENTS: Add the coconut milk, mushrooms, celery, and potato pieces to the broth mixture and simmer until thickened, about 5-8 minutes. Remove from the heat and stir in the chicken, and parsley. Season with salt and pepper.