Cream of Chicken Soup

Cream of Chicken Soup

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Ingredients
  

  • 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

Instructions
 

  • 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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