Ingredients

The following ingredients have 4 Servings
  • 1/2 Tbsp Ghee
  • 3/4 Cup Celery, (thinly sliced)
  • 1/4 Cup Onion, (diced)
  • 2 Cups Low sodium chicken broth
  • 1/2 Cup Full fat coconut milk
  • 1/2 Cup Whole30 Ranch dressing
  • 1/4 Cup Hot sauce
  • 1/2 tsp Sea salt
  • 1/4 tsp Paprika
  • 1/2 Lb Chicken thighs, (large chunks of fat cut off)
  • 1 Tbsp Tapioca starch
  • Green onion, (sliced (for garnish))

Instruction

  • Heat the ghee in a large pan over medium high heat. Add in the celery and onion and cook until they just begin to soften and brown, about 3-4 minutes. Add into a 7 quart slow cooker
  • Add all the remaining ingredients up to the chicken and stir until combined. Nestle the chicken into the liquid. Cover and cook on HIGH for 3 hours.
  • In a medium bowl whisk the tapioca starch and 2 Tbsp of the cooking liquid until smooth.  Stir it back into the slow cooker, making sure it's mixed and smooth. Cook another 1 to 2 hours, or until the soup thickens a little bit.
  • Remove the chicken from the slow cooker and shred. Stir it back into the slow cooker.
  • Serve with green onions and DEVOUR!