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Chop all your vegetables and mince the garlic. Put a large stock pot onto medium heat with the tsp of avocado oil. When heated, add the carrots, garlic, onion, celery, and salt. Cook 5-7 minutes, stirring occasionally.
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Add the Japanese yams, bay leaf, broth and pan drippings to the stock pot and stir.
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Bring soup to a boil. Simmer 15-20 minutes or until the yams are tender.
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Add the shredded chicken to the pot. Simmer 5 minutes more and stir.
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Remove the bay leaf. Add salt to taste if needed. Serve warm. Can be stored in the fridge for up to 2 days or freeze for up to 3 months.