Creamy Chicken Vegetable Soup
This creamy, chicken vegetable soup contains absolutely no cream. And with only 353 calories per serving, I say we grab our spoons and get slurping! Creamy - Comforting - Chunky - what's not to love - eh?
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 chopped red onion
- 4 chopped cloves of garlic
- a grated 1 inch piece of ginger
- 2 tablespoons of olive oil
- 3/4 lbs of cubed free-range chicken breasts
- 1/4 teaspoon salt (optional)
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
- 1 1/2 cups of chicken stock
- 1 tablespoon tomato paste
- 3 sliced stalks of celery
- 3 sliced carrots
- 1 chopped orange bell pepper
- 5 sliced baby bella mushrooms
- 2 cups of a2 Milk or coconut milk
- 3 tablespoons gluten-free flour
- green onions chopped for garnish
Instructions
- 1
Sauté 1 chopped red onion, 4 chopped cloves of garlic, and a grated 1-inch piece of ginger in 2 tablespoons of olive oil over medium heat
- 2
When onion is tender (about 7 minutes) add in 3/4 lbs of cubed chicken breasts and sauté till chicken is cooked through
- 3
Then add in 1/4 teaspoon salt (optional), 1/2 teaspoon turmeric, 1 teaspoon paprika, 11/2 cups of chicken stock and bring to a boil
- 4
Then add in 1 tablespoon tomato paste, 3 sliced stalks of celery, 3 sliced carrots, 1 chopped orange bell pepper, and 5 sliced baby Bella mushrooms and let simmer covered for 15 mins on a low flame
- 5
As soup is simmering, in a separate bowl/cup add 2 cups of milk and whisk in 3 tablespoons of gluten-free flour
- 6
Add the milk and flour mixture to the chicken and vegetables and let cook for 3 minutes
- 7
Garnish with green onions and serve warm