Step 1

Soak the macadamia nuts in filtered water for 30 minutes to one hour.

Step 2

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. Add chicken and 1 T sea salt to stockpot with the 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.

Step 4

To make the macadamia nut cream: Pour nuts and liquid into food processor or vitamix and grind down as finely as possible. Add lemon juice and ¼ teaspoon of salt and blend until creamy. Cover and place in the refrigerator.

Step 5

Back to the soup: 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 6

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