Step 1

In large stock pot, heat to medium heat, add 1 T coconut oil and 1-2 small pinches of Gluten Free Asafoetida. Sauté 2-3 minutes, until you smell garlic and onion aroma.

Step 2

Add chicken and 1 T sea salt to stockpot with fire roasted tomatoes and bone broth. Slowly bring to a boil, reduce to simmer, partially covered, for 30 minutes.

Step 3

Remove chicken breast only, and set aside. Add carrots, celeriac root, lemon grass, parsley, pepper, thyme and vinegar. Simmer, partially covered, for 40 minutes. Add the lentils.

Step 4

Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces. Remove sprigs of thyme and discard.

Step 5

Stir in desired amount of chicken; reserve the rest for another use. Season with salt. Garnish with green onions, chopped fine (green parts only)