A deliciously warming soup to try as a meal in itself, or as a before dinner starter.



4 servings

Prep time

10 minutes

Cooking time

40 minutes


198 kcal


  • 2 cups chicken bone broth

  • ½ cup diced celery

  • 120g (4 oz) cream cheese (½ cup), softened

  • 1 tbsp ghee or unsalted butter

  • 2 tbsp minced shallots

  • 2 cloves garlic, smashed to a paste

  • 2 boneless, skinless chicken thighs, chopped into ¼- inch pieces

  • 1 tsp dried thyme leaves

  • 1 tsp fine sea salt

  • ½ tsp ground black pepper

  • ½ bay leaf

  • 1 tbsp 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


  • Puree the broth, celery, and softened cream cheese in a food processor. Place aside.
  • In a saucepan over medium heat, melt the ghee. Sauté the shallots and garlic for 2 minutes, or until fragrant. Sauté the chopped chicken for 6 minutes, or until it is cooked through and no longer pink.
  • Cook for 25 minutes over medium heat with the celery puree, thyme, salt, pepper, and bay leaf. Take out the bay leaf. Add the lemon juice and mix well. If desired, season with more salt, pepper, or lemon juice. Garnish with fresh herbs and a drizzle of oil before serving.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat for a few minutes over medium heat, or until warmed through.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories198
  • % Daily Value *
  • Total Fat 9.7g 15%
    • Saturated Fat 6g 30%
  • Sodium 207mg 9%
  • Total Carbohydrate 255g 85%
    • Sugars 16.5g
  • Protein 4g 8%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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