Ingredients
Units
Scale
- 2 medium (approx. 3 cups celery root, 2 inch cubes)
- 6 cups chicken bone broth
- 1 lb boneless (skinless chicken thighs)
- 2 cloves garlic
- 1/2 teaspoon sea salt
- 2 tablespoons ghee (or avocado oil)
- 4 celery stalks (chopped to 1/2 inch pieces)
- 4 large carrots (chopped to 1/2 inch pieces)
- 2 medium turnips (diced)
- 1/4 teaspoon red pepper flakes (optional)
- 1 bunch chard (cut to 1/2 inch ribbons (kale, collards or spinach also work))
- 1 teaspoon black pepper
- 1 teaspoon lemon juice
- 1 cup parsley (basil, or dill, roughly chopped)
Instructions
- Trim the thick outer layer of the celery root and dice the white flesh into 2 inch cubes.
- Bring bone broth and ½ teaspoon sea salt to a light boil in a large pot. Add chicken, celery root and garlic cloves to the broth. Cover the pot and reduce heat to a simmer for 11-14 minutes.
- Once the chicken is fully cooked and the celery root is tender, remove the chicken from the pot. Place the chicken in a bowl and shred using 2 forks.
- Pour the remaining contents of the pot into high powered blender. Allow to cool slightly, while you prep the rest of the soup.
- Put the pot back on the stove over medium-high heat. Add the ghee to the pot. Once melted add the carrots, celery, turnips, red pepper flakes (if using), and a pinch of salt. Cook for 5-7 minutes, stirring frequently until the vegetables have a slight golden color but are not soft.
- Blend the celery root mixture until lusciously smooth, about 1-2 minutes. Pour the mixture back into the pot, over the chopped vegetable mixture and stir to combine.
- Add shredded chicken back into the pot along with the chard, black pepper and lemon juice. Mix to combine. Reduce heat so soup is at a light simmer and cook 2-3 more minutes until the chard is wilted.
- Season with more salt and pepper, to taste.
- Serve in bowls and top with fresh parsley, basil or dill.
- Enjoy!