3 cups chopped rotisserie chicken
2 tbsp olive oil
3 cloves garlic, crushed
1 bundle asparagus
2 Tablespoons flour, optional
2 14 oz cans full fat coconut milk
3 cups chicken broth
Juice of 2 lemon
zest of 1 lemon
1 t Salt
1/4 t Pepper
1/4 cup chopped fresh basil
Chop about 1/2 inch off the bottom of the asparagus and discard. Slice the remaining stall into one-inch pieces. Add oil to the soup pot, toss in garlic and asparagus. Cook for 8-10 minutes depending on thickness of asaparagus until asparagus is crispy. Add flour, if using to thicken, and stir for 1-2 minutes. Add coconut milk, broth, and chicken to the pot. Bring to a boil, then reduce heat. Let simmer for 5-7 minutes, stirring. Just before serving, add lemon juice and lemon zest, salt, and pepper. Garnish with basil.
Recipe inspired by Wholesome Licious
