Creamy Chicken Vegetable Soup
Ingredients
- 5 large carrots (about 3 cups chopped)
- 1/2 bunch celery (about 1 cup chopped)
- 1/2 onion (diced)
- 2 cups russet potatoes (diced into smaller pieces)
- 2-3 cups russet potatoes (halved)
- 1 clove garlic (minced)
- dried parsley to taste
- dried basil to taste
- salt and pepper to taste
- avocado oil
- 3-4 boneless/skinless chicken thighs (or 2 large breast)
- 4 cups broth (I like using bone broth)
- 1/2 cup non-dairy milk (I recommend full fat coconut milk from a can— you can't taste any coconut in this recipe)
Instructions
- Add carrots, celery, onion, smaller potatoes (not the halves), garlic, spices, salt and pepper to a large pot. Drizzle avocado oil and sautéed over medium heat until they begin to soften (5-10 min).
- Add raw chicken, larger potatoes (the halves), and broth to the pot. Make sure there’s enough broth to cover everything.
- Bring to a boil and then turn heat down to a simmer and cook on medium/low heat for about 30 minutes.
- Remove chicken from the pot and slice.
- Remove large potatoes (the halves) from the pot and add to a blender with coconut milk and a little bit of broth from the pot (about 1/2 cup or so). Blend until smooth (make sure it’s not too hot before blending).
- Add blended potato “cream” and sliced chicken back into pot and stir.
- Taste to see if you want more seasonings or salt and pepper. Enjoy!