Cream of Chicken Soup

PREP TIME: 10 minutes

COOK TIME: 35 minutes

YIELD: 4 servings

INGREDIENTS:

• 2 cups chicken bone broth, homemade or store-bought
• ½ cup diced celery
• 4 ounces cream cheese (½ cup) (or 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

INSTRUCTIONS:

1. In a food processor, puree the broth, celery, and softened cream cheese. Set aside.
2. 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.
3. 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.
4. 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.