Dairy Free Creamy Chicken Soup

Is there anything more satisfying on a cold day than a creamy chicken soup?

Who would believe that this rich, creamy soup is loaded with veggies?! This is a wonderful way to get your comfort food and veggies in all at the same time!

This recipe is one of my favorites from our Cook 2 Flourish Cookbook p.130.

Here is how you can enjoy it:

To see the YouTube video, click here.

Dairy Free Creamy Chicken Soup

4 servings

1 ½-2 cups cooked chicken breast, cut up into bite size pieces

4-5 cups of homemade chicken broth

2 cups cooked spaghetti squash, chopped raw yellow squash or peeled and chopped celery root

1 large onion, chopped

3 organic celery ribs with leaves, chopped (3 cups approximately)

½ head cauliflower, chopped into small florets (3 cups approximately)

1 garlic clove, minced

1 Tablespoon arrowroot powder, optional

2-3 large organic carrots, sliced or diced

1 sprig fresh thyme or ½ Tablespoon dried, optional

Dash ground black pepper

Dash cayenne pepper

¼ teaspoon REAL® sea salt

½ teaspoon garlic powder

½ cup frozen peas, optional

Directions:

1) Place the onion, celery, cauliflower, garlic and broth into a soup pot over medium high heat for 10-15 minutes, or until the veggies are soft and tender. If you are using chopped raw yellow squash or chopped, raw celery root, add either in at this time to cook with the other vegetables.

2) Remove 1/3 of the broth and as much of the vegetables as possible. Place in a blender or food processor with the cooked spaghetti squash, if using, and arrowroot powder. Blend until smooth/pureed, approximately 15-30 seconds. (Tip: if using a blender, keep a firm hand on the lid since the contents are hot).

3) Add the carrots to the soup pot and simmer 3-5 minutes. Add the spices, chicken and peas (if desired).

4) Stir in the pureed vegetables. Let simmer for 5-10 minutes or until carrots are cooked but not mushy.

5) Ladle the soup into bowls and serve immediately. Enjoy!!

Cook 2 Flourish Cookbook p.130

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