Recipe & Photo Credit: Jennifer Robins of

4 tablespoons avocado oil
48 ounces chicken bone broth
2 pounds ground chicken
1 large onion diced
20 ounces chopped rainbow carrots (or regular)
2 ribs celery, minced
3 cups cauliflower rice
1 teaspoons sea salt
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 cup coconut aminos
Fresh parsley or cilantro to garnish


  • Saute the onion in the avocado oil in a stock pot over medium heat
  • Once translucent, add in the ground chicken and break it up with a spatula
  • When the chicken is no longer pink, add in all the remaining ingredients and bring to a simmer
  • Simmer for an hour on the lowest setting still allowing a simmer and then serve warm
  • Garnish with parsley or cilantro if desired