Cream of Chicken Soup
  • Email Email
  • Print Print

Cream of Chicken Soup

Submitted by: Grace Porter

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Servings: 6

Great comfort soup for whatever ails you.


    1/2 c. coconut oil

    2 stlk. celery

    2 c. carrot

    6 c. chicken broth

    1/2 c. arrowroot powder

    1/2 c. water

    1 tsp. dried parsley

    1 tsp. dried thyme

    1 bay leaf

    2 tsp. sea salt

    3 c. cooked chicken

    1 1/2 c. canned coconut milk

    5 oz. kale


Place oil in large soup pot on medium heat. Add celery and carrots. Cook until soft, 10 to 15 minutes.

Add broth. In a separate bowl, whisk arrowroot powder into 1/2 cup cool water then add it to the pot.

Add parsley, thyme, bay leaf and salt. Cook and stir until bubbly and thickened.

Reduce heat and simmer for 15 minutes, stirring occasionally.

Stir in coconut milk, baby kale and chicken and heat thoroughly. Remove bay leaf before serving.