Ingredients:

• 3 tbsp olive oil
• 5 chicken thighs
• 32 oz bone broth
• 3 carrots, sliced
• 2 bok choy, halved and sliced
• 1 box of mushrooms, sliced
• 1 zucchini, sliced
• green onion, sliced
• 1 can coconut milk
• 1-2 lemon or lime (depends how tangy you want it)
• 4 tsp salt
• dash of pepper
• dash of smoked paprika

Preparation:

1. In a large dutch oven/pot place over medium heat and add olive oil to pot. Place chicken thighs and season with salt, pepper and smoked paprika. Let cook for about 5ish minutes before flipping sides (it doesn’t need to be fully cooked).
2. Once chicken has been flipped, add carrots to the pot and season with a 1 more tsp of salt. After about 5 minutes add the mushrooms and zucchini. Allow it to cook for another 10 minutes.
3. Pour in bone broth and add bok choy. Bring to a boil and then reduce to a simmer. Tase to add seasoning. Cook for around 40 minutes. Add coconut milk and stir in. Turn off heat. Once cooled down a bit, add lemon juice and green onion.