Cream of Chicken Soup

prep time: 10 minutes cook time: 35 minutes yield: 4 servings

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

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.