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5 from 6 votes

Creamy Chicken Vegetable Soup

Course: Main Course, Soup
Keyword: chicken, chicken soup, creamy chicken soup, dairy free, dinner, easy dinner, gluten free, lunch, meal prep, paleo, soup, sugar free, vegetable, vegetable soup, whole 30

Ingredients

  • 5 large carrots (about 3 cups chopped)
  • 1 bunch celery (about 1 cup chopped)
  • 1 yellow onion (diced)
  • 2 yellow potatoes (diced into smaller pieces)
  • 2-3 yellow potatoes (halved)
  • 3-4 cloves garlic (minced)
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp sea salt
  • black pepper to taste
  • 1 tbsp avocado oil (or cooking oil of choice)
  • 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 sauté 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 or shred.
  • 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 - 1 cup). Blend until smooth (make sure it’s not too hot before blending).
  • Add blended potato “cream” and chicken back into pot and stir.
  • Taste for seasonings and salt. Enjoy!