Ingredients
Scale
- 1 tablespoon ghee
- 1 onion, finely diced
- 2 cloves garlic, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 2 tablespoons almond flour
- 1 cup water
- 1 cup chicken broth
- 1 lb cooked chicken, diced or shredded
- 1 tablespoon ground hot paprika
- 1/4 cup hot sauce (I use Frank’s), can adjust to taste
- 1 large sweet potato, cut into bite-sized pieces
- 1 cup coconut cream, unsweetened
Instructions
- Heat ghee in a large pan over medium-high heat.
- Sauté the onion, garlic, carrots and celery for about 8 minutes; stir occasionally.
- Stir in the almond flour and let it cook for 3 minutes.
- Pour in water, chicken broth, and add chicken, ground hot paprika, hot sauce, and sweet potato.
- Bring to a boil, reduce the heat and simmer about 15 to 18 minutes.
- Season with salt and pepper, to taste, and stir well.
- Stir in coconut cream and stir for one minute only.
- Remove from heat and serve hot.