Paleo Cream of Chicken Soup
Prep time
Cook time
Total time
See Notes for a coconut- and arrowroot-free version that gets its creaminess from pureed cauliflower.
Author: Eileen Beran
Recipe type: Soup
Serves: 6
Ingredients
- 1/2 cup coconut oil, olive oil, ghee, or other oil of choice
- 2 stalks celery, finely diced
- 2 medium carrots, finely diced
- 6 cups chicken broth
- 1/2 cup arrowroot (see Notes for no-arrowroot no-coconut version)
- 1/2 cup cool water (not needed with alternate version)
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 teaspoons salt (less if your broth is salted)
- 3 cups cooked chicken, cubed
- 1 1/2 cups coconut milk (1 can full-fat canned or homemade; or pureed cauliflower; see Notes for alternate version)
Instructions
- Place oil in a large soup pot over medium heat. Add the celery and carrots. Cook, stirring occasionally, until soft, 10 to 15 minutes.
- Add broth. If using arrowroot, place it and 1/2 cup cool water in a small bowl or jar and whisk or shake to combine. Add to pot along with parsley, thyme, bay leaf, and salt. Cook, stirring occasionally, until bubbly and thickened (if using arrowroot).
- Reduce heat, just enough to maintain a boil, and cook, stirring occasionally for 15 minutes.
- Stir in coconut milk (or pureed cauliflower) and chicken and heat through. This is a fairly thick soup; if you like it thinner, add more water, broth, or coconut milk and heat through. Remove bay leaf just before serving. Leftovers may be frozen.
Note
Alternatively, you can use pureed cauliflower instead of the coconut milk and arrowroot. This version is just as creamy.
To puree the cauliflower, place florets from two medium heads in a pot. Optionally, add a peeled and smashed garlic clove. Add water to cover and about 1/2 tablespoon salt. Boil 20 minutes or until soft. Drain away water and puree until very smooth using hand blender or other method. Yield is about 4 cups; add the entire amount to the soup.
To puree the cauliflower, place florets from two medium heads in a pot. Optionally, add a peeled and smashed garlic clove. Add water to cover and about 1/2 tablespoon salt. Boil 20 minutes or until soft. Drain away water and puree until very smooth using hand blender or other method. Yield is about 4 cups; add the entire amount to the soup.
Nutrition Information
Serving size: About 2 cups; Calories: 412; Fat: 31g; Saturated fat: 25g; Carbohydrates: 8g; Sugar: 4g; Sodium: 917mg; Fiber: 2g; Protein: 27g; Cholesterol: 54mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2014/01/15/paleo-cream-of-chicken-soup-recipe/