Dairy Free Cream Of Chicken Soup is easy, nutritious and quite frankly THE BEST healthy soup you can make for yourself from your own cozy kitchen!
- FOR THE CHICKEN:
- 4 chicken breasts , deboned
- Drizzle coconut oil
- Ground black pepper
- Mixed herbs
- Dried basil
- FOR THE SOUP:
- 2 tbsp coconut oil
- 1 brown onion , finely chopped
- 4 cloves garlic , chopped
- 2 carrots , chopped
- 2 celery sticks , sliced
- 1 tsp mixed herbs
- 1 tsp dried basil
- 1 tsp cardamon
- 1 cup chicken broth , or vegetable broth (or water)
- 4 cups hot water
- 1 1/2 cups coconut milk
- 2 sweetcorn cobs , corn sliced from cob
- 1 cup canned cannellini beans , drained and rinsed
- 1 cup frozen peas , or fresh
- 3 - 4 tbsp cornflour , dissolved in a little cold water
- Himalayan pink salt , to taste
- Ground black pepper , to taste
-
TO MAKE THE CHICKEN:
-
Preheat oven to 220°C (428°F)
-
Slice the chicken breasts in half width-ways and drizzle with melted coconut oil, season with black pepper, mixed herbs and basil ensuring the breasts are evenly coated.
-
Bake for 10 - 12 minutes or until cooked through, don’t over-cook. Allow the chicken to cool. Using two forks, shred the chicken and set aside.
-
TO MAKE THE SOUP:
-
In a large saucepan, heat the coconut oil, fry the onions until browning, then add the garlic, carrots, celery, mixed herbs, basil and cardamon and fry for another minute. Pour in the vegetable stock, water and coconut milk and allow to simmer until the carrots are tender. About 12 - 15 minutes.
-
Add the sweetcorn, cannellini beans and peas and simmer for another 5 minutes. Now stir in the cornflour mixture and simmer until the soup thickens to your liking. Stir in the shredded chicken, season with salt and pepper to taste, spoon into bowls and serve with or without bread or toast.
For my vegetarian and vegan friends - you could easily leave out the chicken and add extra veggies like pumpkin or butternut squash, maybe a few golden potatoes or sweet potatoes to achieve a delightful and hearty vegetable soup!
