Add onion, carrot and celery. Sauté until tender, about 5 minutes.
Stir in garlic and curry powder. Continue to sauté for about 2 more minutes.
Stir in Hale Bone Broth, chicken, bay leaf, apple, pepper, thyme, lemon zest and bring to a simmer for 40 minutes.
Stir in coconut milk and salt.
Remove bay leaf and serve.
Notes
If you don't like curry or coconut, omit and replace with a can of diced tomatoes and use extra virgin olive oil instead of coconut oil.Hale Bone BrothDuxbury Salt Works