Creamy Chicken And Vegetable Soup Recipe

This soup is pure comfort food: warm chunks of carrots and sweet potato in a rich chicken broth with a little coconut milk stirred in for good measure.

It’s for people who want something really rich but get turned off by the texture of pureed soups. It’s for people who got an end-of-winter bug and don’t feel up to a big meal.

It’s also nice for people who need vegetables that are easy on the stomach since the cooking time softens up the fibers a little and makes the vegetables easier to digest. Assuming your roast chicken doesn’t have any forbidden spices on it, this soup is also AIP-friendly.

Using leftover chicken makes everything fast and simple to cook, and it’s an easy way to deal with any left-behind bits that you’re not quite sure what to do with.

If you don’t want it right now, you could always make it, freeze it, and haul it out again when it’s needed: who knows when you’ll want some chicken soup in the freezer ready to go?

Creamy Chicken And Vegetable Soup Recipe

SERVES: 4 PREP: 25 min COOK: 30 min

Ingredients

• 4 cups leftover roast chicken, shredded and skin removed
• 1 onion, chopped
• 4 carrots, sliced
• 1 sweet potato diced
• 4 cups chicken stock
• ¼ cup coconut milk
• 2 garlic cloves, minced
• 2 tbsp. fresh chives, minced
• 2 tbsp. ghee
• Sea salt and freshly ground black pepper

Preparation

1. Heat the ghee in a large saucepan over medium-high heat.
2. Add the garlic and onion and cook until soft, 2 to 3 minutes.
3. Place the carrots and sweet potato in the saucepan and cook for another 2 to 3 minutes.
4. Pour in the chicken stock and bring to a boil.
5. Lower the heat to a simmer, and let simmer for 15 to 20 minutes or until the vegetables are soft.
6. Add the chicken and cook until warm.
7. Stir in the coconut milk and season to taste.
8. Serve the soup with fresh chives sprinkled on top.

Creamy Chicken And Vegetable Soup Recipe

An easy soup to make with any leftover chicken you have in the fridge.

5 from 1 vote

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Prep Time 25 mins

Cook Time 30 mins

Total Time 55 mins

Course Soup

Cuisine American

Servings 4 people

Calories 480 kcal

Ingredients

  

1x2x3x

• 4 cups leftover roast chicken shredded and skin removed
• 1 onion chopped
• 4 carrots sliced
• 1 sweet potato diced
• 4 cups chicken stock
• ¼ cup coconut milk
• 2 garlic cloves minced
• 2 tbsp. fresh chives minced
• 2 tbsp. ghee
• Sea salt and freshly ground black pepper

Instructions

 

• Heat the ghee in a large saucepan over medium-high heat.
  2 tbsp. ghee
• Add the garlic and onion and cook until soft, 2 to 3 minutes.
  2 garlic cloves, 1 onion
• Place the carrots and sweet potato in the saucepan and cook for another 2 to 3 minutes.
  4 carrots, 1 sweet potato diced
• Pour in the chicken stock and bring to a boil.
  4 cups chicken stock
• Lower the heat to a simmer, and let simmer for 15 to 20 minutes or until the vegetables are soft.
• Add the chicken and cook until warm.
  4 cups leftover roast chicken
• Stir in the coconut milk and season to taste.
  ¼ cup coconut milk, Sea salt and freshly ground black pepper
• Serve the soup with fresh chives sprinkled on top.
  2 tbsp. fresh chives

Nutrition

Calories: 480kcalCarbohydrates: 24gProtein: 43gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 131mgSodium: 491mgPotassium: 886mgFiber: 3gSugar: 8gVitamin A: 9782IUVitamin C: 9mgCalcium: 63mgIron: 3mg

Keyword chicken, creamy, vegetable

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