Icelandic Chicken Soup

• total time: 40 minutes

Ingredients

2 red peppers

1 green pepper

8 cloves of garlic

1 white onion

4 tomatoes

Pinch of sea salt

2 tbs olive oil (I use @getgraza)

1 qt chicken broth

1 can coconut milk (you could use 1/4 cup of cream for a thicker creamier soup)

5 chicken thighs or two large breasts

1 tsp paprika

1 pinch red pepper flakes

Directions

Deseed and chop one of the bell pepper into large pieces. Skin the onion and chop into eights. Add the tomato, onion, red pepper, garlic, sea salt, and olive oil to a cast iron baking pan (I use a stuab one it’s linked in my bio!)

Bake at 400 for 30 min, broil for the last minute to get a brown crust on top

In a large stockpot bring the coconut milk and chicken broth to a simmer. Add your roasted vegetables and immersion blend until creamy. If you don’t have an immersion blender regular is fine.

Add your chicken and let it cook for 10 min. Remove your chicken, shred it, and add it back to the soup. Add your seasoning, mix it up, and enjoy!