Ingredients
- 2 cups chicken bone broth, home made or store-bought
- ½ cup diced celery
- 4 ounces cream cheese (½ cup) (Kite Hill brand cream cheese style spread if dairy-free), softened 1 tablespoon ghee or unsalted butter (or coconut oil or bacon fat if dairy-free)
- 2 tablespoons minced shallots
- 2 cloves garlic, smashed to a paste
- 2 boneless, skinless chicken thighs, chopped into ¼-inch pieces
- 1 teaspoon dried thyme leaves
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ½ bay leaf
- 1 tablespoon lemon juice, or more to taste
- Fresh herbs of choice, such as oregano or thyme, for garnish
- Avocado oil or extra-virgin olive oil, for drizzling
How to Make It
- In a food processor, puree the broth, celery, and softened cream cheese. Set aside.
- Melt the ghee in a saucepan over medium heat. Add the shallots and garlic and lightly sauté for 2 minutes, until fragrant. Add the chopped chicken and sauté for 6 minutes or until the chicken is cooked through and no longer pink.
- Add the celery puree, thyme, salt, pepper, and bay leaf to the soup and cook over medium heat for 25 minutes. Remove the bay leaf. Stir in the lemon juice. Taste and add more salt, pepper, or lemon juice, if desired. Serve garnished with fresh herbs and a drizzle of oil.
- Store extras in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat for a few minutes or until warmed through.
Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 268 kcal Calories from Fat: 189 kcal |
% Daily Value*
|
Total Fat 21 g 60% |
Trans Fat 0.0 g |
carbohydrates 4 g 3% |
Dietary Fiber 1 g 3% |
Protein 15 g 30% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |