There are a lot of soups that I used to enjoy as a kid that came out of a can. Cream of chicken soup was one of them. I’m almost certain that I would feel ill if I tried to eat them today. And while making soup from scratch take a little more effort, you are rewarded with amazing flavour and quality that you can feel good about feeding your family!
Creamy Chicken Soup
- 1 medium onion, chopped
- 2 cloves garlic, diced
- 3 stalks celery, chopped
- 3 carrots, chopped
- 2 tbsp coconut oil or butter
- ½ cup gluten free flour
- 6 cups organic chicken broth
- 2 tbsp fresh thyme
- 1 lb boneless skinless chicken breast
- 1 cup canned coconut milk
- salt and pepper to taste (I think I used approx a tsp of sea salt)
Chop up the onion, celery, and carrots and place in a large soup pot with the coconut oil or butter over medium heat. Cook for 10 minutes, stirring occasionally. Add garlic and cook an additional 1-2 minutes.
Add the flour and cook for an 2 minutes, stirring frequently.
Add the chicken broth and thyme and bring to a boil. Chop up the raw chicken breast into bite sized pieces and add to the boiling soup. Turn down the heat to low/medium and simmer for 10 minutes, until chicken is cooked.
Transfer soup to a high-speed blender and add the coconut milk. Blend until smooth. Return soup the pot and add salt and pepper to taste. Serve.