Cube the chicken breasts and season with salt and pepper. Fill a medium stockpot halfway with water and bring to boil; add chicken cubes and cook for 20 minutes.

In a large stockpot over medium-high heat, heat extra virgin olive oil. Add onion, celery, carrot, potatoes and asparagus. Sauté for 5 minutes, stirring frequently, until onion is translucent.

Add garlic, mushrooms and bell pepper, and sauté for another 2 minutes, until garlic is fragrant.

In a large bowl, mix the chicken stock and coconut milk, then add tapioca flour and stir until dissolved.

Pour stock mix into the pot containing vegetables; add the chicken and dried herbs, and then season with salt and pepper.

Bring the mixture to a gentle simmer, stirring frequently. Reduce the heat to medium-low and continue simmering for 15 minutes, until the vegetables are soft and cooked through.

Remove from the heat and ladle into serving bowls. Break crackers into pieces and serve on top of the soup.