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Ingredients
  • ½ cup coconut oil, olive oil, ghee, or other oil of choice
  • 2 stalks celery, finely diced
  • 2 medium carrots, finely diced
  • 6 cups chicken broth
  • ½ cup arrowroot (see Notes for no-arrowroot no-coconut version)
  • ½ cup cool water (not needed with alternate version)
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 2 teaspoons salt (less if your broth is salted)
  • 3 cups cooked chicken, cubed
  • 1 ½ cups coconut milk (1 can full-fat canned or homemade; or pureed cauliflower; see Notes for alternate version)
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