Ingredients
Scale
- ⅓ cup butter or ghee (I love @fourthandheart)
- 1 onion, chopped
- 3 carrots, cut in 1/4 in circles
- 3 celery nibs, chopped into small pieces
- 2 russet potatoes, cut into 1 in cubes
- 6 T cassava flour (I love @ottos_cassava_flour)
- 4 c chicken bone broth (I prefer @barebonesbroth)
- 1 can full fat coconut milk
- 2 T coarse kosher salt
- 1/2 t thyme, dried
- 1/2 t parsley, dried
- 1 lb chicken breasts, cut into 1/2 in cubes (about 2 chicken breasts)
- 1 c green peas (canned or frozen) (or 1 14 oz can green beans for Whole30)
Instructions
- Add butter or ghee to a soup pot on medium high. Add onion, carrots, celery, and potatoes, and cook for 10 min, or until carrots and potatoes begin to get tender.
- Add cassava flour and mix well until the veggies are coated.
- Add chicken bone broth, coconut milk, salt, thyme, and parsley. Bring to a boil.
- Add chicken and peas, stir, reduce heat to medium and cook until chicken is cooked through, about 15 minutes. Serve in individual bowls and top with salt and pepper to taste. Enjoy!
