Cream of Chicken Soup

Healthy Cream Of Chicken Soup

Use organic ingredients whenever possible.

My kids love this Cream of Chicken Soup as much as my wife and I do. It’s perfect for a cold or rainy day. We hope you enjoy it as much as we do!

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1 medium leek, sliced into rings

1 medium carrot, sliced finely

2 cups cooked chicken breast, diced or shredded depending on texture you are looking for

3 garlic cloves, minced finely

1 Tbsp tapioca starch or cassava starch (Cassava starch is less processed)

4 cups low-sodium chicken stock

1 cup water

1/2 cup coconut milk

Sea salt and freshly ground pepper to taste

Coconut Oil


  • In a large saucepan, heat coconut oil over medium-high heat and add leeks to saucepan.
  • Cook leeks until they are soft, stir occasionally. About 10-12 minutes.
  • Season leeks with sea salt and freshly ground pepper to taste.
  • In saucepan, add water and chicken stock.
  • Bring to a boil and add carrots.
  • Simmer stock and carrots.
  • Stir carrots and simmer until they soften. About 12-15 minutes.
  • Add chicken and coconut milk.
  • Thoroughly warm soup.
  • Now it gets a bit tricky but it will be well worth it.
  • Slowly add tapioca or cassava starch into the saucepan and make sure you keep stirring. Liquid should be warm but not hot.
  • Continue to add starch until you reach desired consistency.
  • Add more salt and pepper to your desired taste.
  • Serve hot.

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Cream of Chicken Soup