Ingredients
Units
Scale
For the stars
- 1/2 cup Japanese sweet potato, cooked and mashed
- 1/2 cup arrowroot starch
- Pinch of salt
For the soup
- 1 tbsp avocado oil
- 1 yellow onion, diced
- 3 stalks of celery, diced
- 1 1/2 cups carrots, diced
- Salt and pepper (omit pepper for AIP)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 6 cups chicken broth
- Juice of half a lemon
- 3/4 lb shredded chicken, cooked
Instructions
- To make the stars, add the mashed sweet potato to a bowl and pour in the arrowroot starch, little by little, stirring as you go. Add the salt and stir until a dough forms. You should be able to roll the dough into a ball.
- Add the dough to a clean surface and roll into a 1/4″ sheet. Use a small cookie cutter (like this) to cut stars. Set aside on a clean plate.
- Using a large stock pot or dutch oven, heat the avocado oil over medium heat. Add the onion, celery and carrots and saute for 5-7 minutes or until lightly tender. Season with salt, pepper, onion and garlic powder, thyme, parsley, sage, and rosemary.
- Pour in the broth and lemon juice and add the cooked chicken. Stir to combine. Bring to a boil and reduce to a simmer for 15 minutes.
- Bring the soup to a medium simmer and carefully add the stars, one by one. Very gently stir to avoid any sticking. Simmer the soup until the stars float.
- Serve fresh in bowls!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: Stove top
Nutrition
- Serving Size: 1 serving
- Calories: 283
- Fat: 6.9g
- Carbohydrates: 32.2g
- Fiber: 4.2g
- Protein: 23.4g
Keywords: chicken and stars