I started out making a Creamy Vegetable Soup that is grain free and a quick and easy recipe. Then I just added shredded cooked chicken to the recipe and had this version.
There's no need to use arrowroot, cornstarch, or other starches to thicken this soup. There are several ways to use vegetables, nuts, seeds, and other ingredients to thicken soups and stews without using a starch. In this recipe I use puréed cauliflower and it works great, however feel free to use another thickener if you prefer, such as cashew cream. Enjoy!
Creamy Chicken Vegetable Soup {grain-free}
You'll notice I don't sauté onions or the veggies before diving into the soup cooking portion. You can easily change this by using one to two tablespoons of olive oil and one small chopped onion and sauté the onions in the pot before heading to step 4. Empty all the water and heat the pot, and then add the olive oil and onions and sauté for 5 to 10 minutes.You can use fresh or frozen veggies here. I always use frozen peas. Feel free to add other vegetables and herbs you might like. If you're really pressed for time, buy frozen bags of mixed vegetables to save time prepping and dicing the veggies.Salt along the way as you cook and then determine if you need more salt at the end.If you don't have veggie stock or broth, you can use another kind or just use water and season the soup a bit more.To enhance the creaminess and color of the soup, you can add 1 cup of almond milk or other dairy-free milk, or yogurt. Yogurt will make it tangier. If you prefer it stay sweet, use just milk. To make it tangy with dairy-free milk, add about 1 tablespoon of lemon juice along with the milk.Feel free to use fresh thyme and parsley if that's all you have. Either works. Add two teaspoon of fresh parsley and 1 tablespoon of fresh thyme.
Servings: 4 servings
Calories: 202kcal
Equipment
- High speed blender
Ingredients
- 10 ounces cauliflower florets fresh or frozen
- 3 cups chicken stock or vegetable stock or water
- 1 cup carrots trimmed and diced
- 1 cup peas
- ½ cup mushrooms
- ½ cup broccoli florets roughly chopped
- ½ cup bell red pepper diced
- 2 cups shredded cooked chicken any left over chicken works
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ¾ teaspoon salt
- ½ cup almond mil k or other dairy-free milk, or yogurt or dairy-free yogurt
- salt and pepper to taste
Instructions
- Place a steamer in a pot with some water and heat the water until it's simmering. If you don't have a steamer insert just place the water in the pot.
- Place the cauliflower florets in a pot, cover, and simmer for about 20 minutes or until the cauliflower is fork tender (you can easily insert a fork into it).
- Use a spoon or tongs to add the cauliflower and about ½ cup of the veggie stock in a high speed blender and pulse until smooth. Set aside.
- Empty any leftover water in the pot. Add the veggie stock to the pot and add all the vegetables, chicken, thyme, parsley, and salt. Simmer the vegetables for about 10 minutes or until they are soft and fork tender.
- Turn the heat off and add the cauliflower purée to the soup and gently blend it in to the soup with a spoon.
- Add ½ cup of almond milk or yogurt to the soup and blend in with a spoon. Salt and pepper to taste.
- Serve very warm. Store in the refrigerator for a few days or freeze for a few months.
Nutrition
Calories: 202kcal | Carbohydrates: 17g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 53mg | Sodium: 849mg | Potassium: 679mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6691IU | Vitamin C: 85mg | Calcium: 93mg | Iron: 2mg
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