Creamy Chicken Soup
Servings
6
servingsPrep time
15
minutesCooking time
1
hourCreamy chicken soup just might be the ultra comfort soup. We made ours with coconut cream to add a little more flavor and make it a little more healthier. We think it taste like chicken pot pie!
Ingredients
- For the chicken
1 lb. of skin on/ bone in chicken breasts
2 Tbsp. of olive oil
garlic salt and freshly ground pepper
- For the soup
2 Tbsp. of butter
2 Tbsp. of olive oil
2 stalks of celery, chopped
2 carrots, sliced into small pieces
1 small sweet onion, diced
3 cloves of garlic, minced
4 Tbsp. of all – purpose flour
3 cups of chicken broth
3/4 cup of coconut cream *
1 can of Northern White Beans
1 cup of orzo pasta
1 Tbsp. of fresh thyme
Directions
- Preheat oven to 350 degrees.
- Add chicken to baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bale for about 40-45 minutes or until chicken reaches 165 degrees.
- Remove and shred chicken from cooked breasts and set aside.
- While the chicken is roasting, in a large pot, add butter and olive oil. Add celery, carrots, onion and saute for 5-7 minutes, stirring occasionally. Add minced garlic and cook an additional 1-2 minutes.
- Sprinkle flour on top of vegetables. Stir until well combined.
- Add chicken broth, coconut cream and shredded chicken. Return to a boil, stirring continuously. Reduce to medium heat and add beans, pasta and thyme.
- Continue to simmer until pasta is cooked. About 20 minutes.
Notes
- 1. * Milk or half and half can be substituted for coconut cream.
