Soak the macadamia nuts in filtered water for 30 minutes to one hour.

In large stock pot, heat to medium heat, add 1 T coconut oil and 1-2 small pinches of Gluten Free Asafoetida. Sauté 2-3 minutes, until you smell garlic and onion aroma. Add chicken and 1 T sea salt to stockpot with the bone broth. Slowly bring to a boil, reduce to simmer, partially covered, for 30 minutes.

Remove chicken breast only, and set aside. Add carrots, celeriac root, lemon grass, parsley, pepper, thyme and vinegar. Simmer, partially covered, for 40 minutes.

To make the macadamia nut cream: Pour nuts and liquid into food processor or vitamix and grind down as finely as possible. Add lemon juice and ¼ teaspoon of salt and blend until creamy. Cover and place in the refrigerator.

Back to the soup: Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces. Remove sprigs of thyme and discard.

Stir in desired amount of chicken; reserve the rest for another use. Season with salt. Garnish with green onions, chopped fine (green parts only) and a drizzle of macadamia nut cream.