1 tablespoon Coconut Oil

3 teaspoons mince Garlic, Cloves

1 ½ tablespoons peel and mince Ginger, Fresh

2 cups cook and shred Chicken, Boneless Breasts

5 cups Chicken Broth/Stock

2 tablespoons Coconut Aminos

½ cups grate Carrot

2 cups dice Cabbage, Napa

2 cups chop Bok Choy

1 tablespoon juice Lime

Heat a large pot on medium-high heat.

Add coconut oil, garlic, ginger, and chicken. Cook until chicken is brown on all sides (about 5-7 minutes).

Add chicken stock and coconut aminos. Bring to a boil.

Add carrots, napa cabbage, and bok choy. Cook until bok choy is tender (about 2–3 minutes).

Remove from heat and stir in lime juice.

Heat a large pot on medium-high heat.

Add coconut oil, garlic, ginger, and chicken. Cook until chicken is brown on all sides (about 5-7 minutes).

Add chicken stock and coconut aminos. Bring to a boil.

Add carrots, napa cabbage, and bok choy. Cook until bok choy is tender (about 2–3 minutes).

Remove from heat and stir in lime juice.

Allow to cool.

Divide into indicated number of freezer bags, label and freeze.

Reheat on stovetop over medium heat for 8-10 minutes, until warmed through.