Creamy Chicken Soup
Servings: 6
Preparation Time: 1 hour
Ingredients:
- 3 pounds whole chicken, cooked and shredded
- 1 tablespoon coconut oil
- 1 onion, chopped
- 4 cloves garlic
- 1/4–1/2 cup butter
- 1/8–1/2 cup coconut flour
- 2 cups chicken stock, more if needed
- 16 ounces stewed tomatoes, juices included
- 2 zucchini, chopped
- 2 yellow squashes, chopped
- 2 carrots, chopped
- 2 celery, chopped
- 14 ounces coconut milk (full fat, not light)*
- cilantro
- avocado
Directions:
Season chicken well, cook, and let cool. Pull all meat off the bones and shred. Set aside.
In a large pot, melt coconut oil in a pan, cook onion until it begins to soften, add garlic, and cook for a few minutes.
Add butter and stir flour in slowly to create a paste (making a roux). The more flour and butter you add, the thicker the soup. Whisk in chicken stock. If it is too thick, add more stock.
Add in all veggies and the shredded chicken. Season to taste with seasonings such as salt, pepper, oregano, thyme, sage, rosemary, basil, etc. Let simmer as long as possible, minimum of half hour.
Shortly before serving, add coconut milk to make it creamy. Let simmer 5–10 more minutes and serve!
This is best when topped with chopped cilantro and avocado.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Chelsea, Chicago, IL.
