• 1/2 tablespoon coconut oil
  • 1 small yellow onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, peeled and shredded
  • 1 parsnip, peeled and shredded
  • 1/2 cup fennel bulb, diced
  • 6 cups chicken bone broth
  • 2 boneless chicken breasts
  • 12 oz cauliflower rice
  • 1/4 cup green fennel sprigs, broken into pieces
  • Celtic sea salt and pepper to taste


  • In a soup pan, heat oil and place in onion, carrots, celery, parsnip and fennel bulb.  Stir for 3-4 minutes until soft.  
  • Add chicken bone broth , chicken breast and cauliflower rice.  Cover and cook on low heat for 15 minutes.  
  • Remove chicken breasts and shred or slice into bite size pieces.  
  • Add green fennel sprigs, sea salt and pepper and serve.  
  • Garnish with fresh green fennel sprigs.

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