Step 1

Combine all ingredients in a half-pint jar with a tight-fitting lid (I use a canning jar) and shake or stir to evenly combine. Store in the airtight jar in a cool location for up to 2 years. Use tablespoon-per-tablespoon for bouillon cubes in any recipe.

Step 2

In a large stockpot over high heat, add the chicken pieces and water. Bring to a boil then reduce heat to low and simmer for 40 minutes.

Step 3

While the broth is simmering, use a vegetable peeler to make paper thin "noodles". If the carrots are long, I usually do this in halves or thirds so I don't have crazy long noodles. Think "egg-noodle" length. Set aside.

Step 4

When the broth is done, remove the chicken pieces from the pot and set aside to cool. When the chicken is cool enough to handle, separate the meat from the fat, skin, and bones. Shred or cut the chicken into bit-sized pieces and set aside. Discard the fat, skin, and bones.

Step 5

Strain the broth through a fine-mesh sieve with a layer of cheese cloth to filter out any small chicken bits and set aside the broth in a large bowl while you prepare the veggies.

Step 6

In that same stockpot, heat the oil over medium heat and add the diced onions and celery. Saute for about 5 minutes, then place the lid on the pot. Cook for an additional 10 minutes, stirring once.

Step 7

Return broth to the stockpot and add the carrot noodles. Stir in the 2 tablespoons bouillon replacement, salt, and pepper. Simmer uncovered for 15 minutes.

Step 8

Combine 1 can of coconut milk with the starch and whisk until combined and no lumps remain. Add all of the coconut milk to the soup, stirring constantly while adding it.

Step 9

Add the reserved chicken meat to the soup and heat for an additional 15 minutes.

Step 10

Serve hot.