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  • 2 tablespoon Virgin Coconut Oil
  • 1 pinch Asafoetida - gluten free
  • 5 cup Bone Broth
  • 0.33 cup Fresh Lemon Juice
  • 2 teaspoon Cornstarch - gluten free
  • 0.5 teaspoon Sea Salt
  • 0.5 teaspoon Freshly Ground Black Pepper
  • 1 large Egg - lightly beaten
  • 2 cup Cooked Chicken Breast - shredded (about 10 ounces)
  • 2 tablespoon Fresh Parsley - chopped
  • 0.13 cup Fresh Basil - torn
  • To make the sou, in medium sized soup pot, over medium heat, add coconut oil and asafedita and sauté powder for 2-3 minutes, until you smell garlic and onion flavor.
  • Add bone broth; bring to a boil, reduce to a simmer. Combine lemon juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens (about 3 minutes). Top with parsley and basil.
Feel free to replace bone broth with equal amounts of water or low FODMAP broth.
Please see our Shredded Chicken recipe to make the shredded chicken for this recipe
You may replace the cornstarch with arrowroot, or you may omit this altogether.


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