Chicken and Mushroom Soup

1 whole chicken, cut-up
1-2 tbsp coconut oil
2 cups sliced shiitake mushrooms
1 large yellow onion, diced
2-3 ribs of celery, chopped
3 cloves garlic, minced
3 sprigs fresh parsley
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
4 cups water
sea salt and fresh ground pepper to taste
avocado, diced
lime wedges

Season chicken with salt and pepper on both sides. 

Tie herbs in a bundle using butchers twine or create a bag out of cheesecloth, to create a bouquet garni. Set aside.

Place large soup pot over med-high heat. When hot, add a half of coconut oil. Add chicken cooking in batches once oil is hot. Cook 5-7 minutes per side side to brown. Chicken will not be done, but remove it from pot to a bowl to reserve juices and brown remaining chicken.

Add remaining coconut oil to pot and scrape up browned bits. Add mushrooms, and cook stirring frequently until they start to brown. Add chopped celery and onion along with a bit of salt and pepper and saute until they start to soften, 2 minutes. Add garlic cooking about a minute more. 

Return chicken and juices to pot, and add enough water to cover chicken. Place herbs in pot, and bring to a rolling boil. 

Turn heat down to maintain a gentle boil, medium to medium-low. Cook for 20-30 minutes until chicken is done enough to easily pull away from the bone.

Using tongs, remove chicken to a clean plate to cool, and turn pot down to low to reserve liquid. Remove herb bundle and discard.

Once chicken is cool enough to handle, remove meat from bones and return to pot. Bring soup back to desired temperature. Spoon soup into bowl and top with avocado and a squeeze of lime to serve.