• If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).

If a visual will help, watch the Instagram Reel for this recipe.

• Add the ghee to your cooking pot and bring to medium heat so it melts.
• Once the ghee is melted, add the diced carrots and chopped squash, zuchinni, and cucumber to the pot along with the dried parsley, dried thyme, dried basil, and sea salt (ASHLEYR for 15% off).
• Note: I chopped the acorn squash into the largest pieces (to resemble potatoes), the cucumber into slightly smaller pieces, and I used a melon baller to scoop out spheres of zucchini which I cut into 4 pieces to resemble peas. I don't think the melon baller made a difference. I do recommend making the acorn squash pieces the largest and the cucumber/zucchini pieces a bit smaller. For a visual, see the Instagram Reel for this recipe.
• Saute until the fruit and vegetables start to become soft, about 10 minutes.
• Add the chicken bone broth to the pot and bring to a boil.
• Once boiling, add the chicken thighs and cover.
• Cook for 10-12 minutes until the chicken is done.
• Once the chicken is fully cooked, remove it from the pot, add it to a plate, and shred it. For a visual, see the Instagram Reel for this recipe. Add the shredded chicken pieces back to the soup.
• Add the chicken flour (ASHLEYR for 15% off) to the soup and stir so it fully blends. Bring to medium heat and simmer until most of the liquid evaporates, about 10-20 minutes.
• Remove the soup from heat and allow it to naturally cool and thicken. Once cool (under 140 degrees), add the raw cream.
• Note: Make sure the soup is cool (under 140 degrees) before adding the raw cream. If it's too hot, you'll pasteurize the cream.
• Serve and enjoy! If there are leftovers, store them in the fridge in an airtight container for 3-4 days.
• Note: The soup thickens quite a bit after sitting in the fridge and maintains its thickness after heating on the stovetop. I personally enjoyed it reheated more than I did fresh.