Cream of Chicken Soup
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!
Serve it up in a Corelle 28 Ounce Winter Frost White Bowl!
Dishwasher, microwave, and oven safe
Break and chip resistant
1 medium leek, sliced into rings
1 medium carrot, sliced finely
2 cups of cooked chicken breast , diced or shredded depending on texture you are looking for
3 cloves of garlic, minced finely
1 Tablespoon of tapioca starch or cassava starch (Cassava starch is less processed)
4 cups of low-sodium chicken stock
1 cup of water
1/2 cup of coconut milk
Sea salt and freshly ground pepper to taste
In a large saucepan, heat coconut oil over medium high heat and add the leeks to the saucepan.
Cook leeks until they are soft, stir occasionally . About 10-12 minutes
Season the leeks with the sea salt and freshly ground pepper to taste
In the saucepan, add the water and the chicken stock.
Bring to a boil and add carrots.
Simmer the stock and carrots.
Stir the carrots and simmer until they soften. About 12-15 minutes
Add the chicken and coconut milk.
Thoroughly warm the soup
Now it gets a bit tricky but it will be well worth it!
Slowly add the tapioca or cassava starch into the saucepan and make sure you keep stirring. The liquid should be warm but not hot.
Continue to add the starch until you reach the desired consistency.
Add more salt and pepper to your desired taste
I hope you like this recipe! If you would like to see more recipes like this then please join my newsletter Health Hero community to share health tips & tricks! You can join here: AskDrNandi.com/newsletter
Please remember to make healthy living a part of everyday and as always NAMASTE.