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  • 1 tablespoon avocado oil
  • 1 1/2 cups diced celery
  • 2 cups diced carrots 3 medium
  • 2 bunches green onion diced (3/4 cup)
  • 2-3 cloves garlic minced
  • 1/2 teaspoon salt
  • 1.5-2 pounds chicken breast cut into bite size pieces
  • 6 cups chicken broth (low or no sodium)
  • 1 1/2 cups green beans (I use frozen french cut)
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme

Cashew Cream


  • Add the oil to a large pot and add in the celery, carrots, green onion, garlic and salt. Cook on medium heat for 5 minutes, stirring regularly. Add in the chicken and cook 5 more minutes. Add in the broth, green beans, rosemary, and thyme. Stir well, cover, reduce heat to medium/low and cook 25-30 minutes, stirring occasionally until veggies are tender.
  • Make the cream mixture. Drain the cashews and add them to a high powered blender. Add in the water and blend until creamy.
  • Once veggies are tender, pour in the cashew cream, stir and cook 3 more minutes, uncovered.
  • Taste and salt more if needed. This will depend on the broth you used.