Creamy Chicken Soup... and 7 Ways to Ensure You Will Be Miserable
  • 2 chicken breast
  • 1 medium onion
  • 1 bag of carrots diced
  • 6 ribs of celery
  • 1 garlic clove
  • 2¾ cups of chicken broth (I love Pacific new chicken bone broth for the base)
  • 1 (8 ounce) can of coconut milk
  • 2 tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ¼ tsp parsley
  • ¼ tsp thyme
  • ¼ cup flour you can use 2 tbsp. brown rice flour and 2 tbsp. arrowroot flour or ¼ cup Namaste Perfect Flour Blend wheat/gluten/yeast free
  • 2 tbsp butter
  • 1 tbsp olive oil
  2. Chop the onion and garlic in a food processor then sauté in 2 tbsp butter and 1-2 tbsp of olive oil. Stir occasionally. Once translucent and slightly golden add chopped celery and carrots and add just enough chicken broth to cover vegetables. Sauté for an additional fifteen minutes. Add flour and stir. Add all spices and stir. Add remaining chicken stock and coconut milk to a large pot. Pour the sautéed vegetables in the large pot and allow to simmer on medium-low for approximately 30 minutes or longer. Add cooked chicken last 10 minutes of cooking. Enjoy! UPDATE - I now just throw all of this in the crock pot (cook chicken first) and cook on high for 3-4 hours..
  3. NOTES
  4. Kaufmann 2
Recipe by Eat Pray Get Well at