Chicken Mushroom Soup

Boil 2.5-3 liters water add any bones, chicken brothy coconut oil, lemon peel, veggies, half a thumb of fresh ginger etc and 2-2.5 lbs chicken with bones

remove everything but the broth and let chicken cool to be shredded

add 
1/2 cup quinoa
5 tbsps shredded coconut 
3-5 tbsps coconut oil
2 tbsps diced garlic
1 tbsp fresh ground salt (rock, mineral or sea)
1 lb thin diced carrots
mushroom (3-4 king trumpet) amount equal to or more than carrots-optionally stir-fry first

when boils again reduce to medium heat and add
shredded chicken
1 bag of frozen peas (10 oz)

after 10 minutes add:
chives-diced
1/2-1/3 bunch parsley-diced
a few twigs each of thyme and oregano-diced
black peppercorns-ground 1 tsp
some precooked yam (1 medium or less or more)-diced
1 lemon juiced if no lemon peels are used
1 tsp ginger powder if no fresh ginger used

turn off the heat. Bon appetit.