Cream of chicken soup

1. Place oil in a large soup pot over medium heat. Add the celery and carrots. Cook, stirring occasionally, until soft, 10 to 15 minutes.
Add broth. If using arrowroot, place it and 1/2 cup cool water in a small bowl or jar and whisk or shake to combine. Add to pot along with parsley, thyme, bay leaf, and salt. Cook, stirring occasionally, until bubbly and thickened (if using arrowroot).
Reduce heat, just enough to maintain a boil, and cook, stirring occasionally for 15 minutes.
Stir in coconut milk (or pureed cauliflower) and chicken and heat through. This is a fairly thick soup; if you like it thinner, add more water, broth, or coconut milk and heat through. Remove bay leaf just before serving. Leftovers may be frozen.

2. This recipe makes 8 servings and with each serving you are looking at roughly 324 calories, 15g fat, 10g carbs, 34g protein. We're pretty short on carbs with this meal. If you didn't work out today, and don't want the calories I'd call it good. If you did work out, are looking to maintain or gain, eat it with a cup of white rice. If you're trying to keep it paleo, substitute 1 cup sweet potato. That'll put you up to 529 calories, 15g fat, 44g carbs, 38g protein. One serving is about 5ish blocks, that's enough for a super active large male.