Chicken Soup So Rich And Creamy You’ll Want To Slap Your Mama!

You can’t go wrong with chicken soup, right? Combining some of my favorite recipes I came up with this one. A well seasoned stock, some tasty veggies and nice, tender chicken. Sounds good to me!

I tried it and it was so good! This recipe is a very nice one, if you’re looking for something a bit different than the basic chicken soup. I do love the basic chicken soup but this one was a nice alternative. You won’t regret trying it! Oh, and I know your family will love it too!

 

Ingredients:

3 lb. whole chicken, cooked and shredded

1 tablespoon coconut oil

3-4 garlic cloves

1 onion, chopped

1/4 – 1/2 cup Land O’ Lakes butter

1/8 – 1/2 cup coconut flour

2 cups Swanson chicken stock, more if needed

16 oz. stewed tomatoes, juices included

1½-2 zucchinis, chopped

2 medium carrots, chopped

2 celery, chopped

2 yellow squashes, chopped

 

14 ounces full fat coconut milk

cilantro

avocado

 

Instructions:

Season and cook the chicken, allow to cool completely, and pull all meat off the bones and shred. Set aside. Or, you could use rotisserie or leftover chicken.

Melt coconut oil in a large pot, cook onion until it begins to soften, add garlic and cook for 3-4 minutes.

Add butter and stir in flour, slowly to create a paste (making a roux). The more flour and butter you add the thicker the soup. Add the chicken stock and whisk. If it is too thick, add more stock.

Add in all the chopped veggies and the shredded chicken. Season to taste with seasoning such as salt, pepper, oregano, thyme, sage, rosemary, basil, etc. Let simmer as long as possible, at least 30 minutes.

Shortly before serving, add coconut milk, let simmer for a few more minutes and serve.

 

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Quick tip: Best when topped with chopped cilantro and avocado.