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!