Paleo Creamy Chicken Soup
Start by sautéing the garlic and onions with olive oil/coconut oil/avocado oil.
Once the onions are translucent, you can add in the chopped celery, carrots, salt, and black pepper. Keep stirring for a few minutes.
Next, add the chicken broth, water, and coconut milk. Stir a few times, and then place the chicken breast on top. Cover the pot, and set a timer for 30 minutes.
After the timer goes off, carefully remove the chicken breast and add it to a mixing bowl. (I use tongs.) Break apart with two forks, or use a hand mixer to shred quickly! Then, use an immersion blender to puree most of the vegetables into the broth.
Slowly add the cassava flour into the broth one tablespoon at a time. (Stirring continuously.) Then add back in the shredded chicken, and stir well. If you want extra vegetables, you can add in one cup of carrots, and celery too! Simmer 10 minutes.
Once the timer goes off, it's ready - serve hot!