StarInfiniteFood

1: If using leftover turkey or chicken, skip step one. Season 1.5 pounds of boneless skinless chicken thighs with salt and pepper. Heat 1 tablespoon of olive oil over medium heat, add the chicken, and sear for 3.5 minutes per side. Remove and set on a plate.

2: Add 3 tablespoons of ghee, one finely chopped onion, and 1 tablespoon of fresh thyme to the skillet and sauté for about 1 minute. Then add 3 tablespoons of potato starch and whisk together with the ghee and onion for about 1 more minute until you smell a 'popcorn' smell.

3: Add 2.5 cups of broth, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, a dash of coconut aminos, and a dash of hot sauce. Whisk together and cook for a few minutes until it starts to thicken.

4: Add 1 cup of almond milk, 1.5 cups of chopped carrots, and 1.5 cups of chopped green beans. Stir to combine and reduce heat to medium.

5: Add the chicken back to the skillet (or leftover chopped turkey if using), cover, and cook for about 10-15 minutes until the veggies are tender and chicken is cooked. If you want it thicker, add a little more starch mixed with a little water and whisk to thicken.