2½quartschicken stock (chicken broth or chicken bouillon) - preferably homemade
1cantomato - 28-ounce, I only had fire-roasted tomato, crushed
½teaspooncayenne pepper
1teaspoonground cumin
1teaspoonground coriander
¼ - ½cupcilantro leaves - optional, chopped
2tablespoonscoconut flour - or anything to give the soup more body
Instructions
Preheat the oven to 350°F and put the minced chicken breasts up onto a pan. Dry with a paper towel and then rub with olive oil and sprinkle with salt and pepper. Then roast the chicken for about 40 minutes. Take the chicken out to cool and when it is ready to be touched, remove the skin and bones. Shred or cut up the meat. Set aside.
Heat a big pot with 2-3 tablespoons of olive oil or ghee over medium heat.
Add the onions, celery, and carrots. Stir for 10 minutes or until the onions start to brown.
Add the garlic and cook for 30 seconds. (garlic can burn easily).
Add the chicken stock, canned tomatoes, cayenne, cumin, and coriander.
Bring to a boil. Then add salt, pepper to taste and the cilantro, if using.
Mix the coconut flour with some cold water and then put the paste into the mixture.
Bring the soup to boil. Then lower the heat and simmer for 30 minutes.
Finally, add the chicken and final seasoning to taste. Enjoy!