Tuesday, August 18, 2015

Cream of Chicken and Veggie Soup {AIP, Paleo, Whole 30, Dairy Free}




So, you cooked a chicken in the crock pot, now what do you do with the meat? This week I made 2 things with my chicken... this 'Cream of Chicken and Veggie Soup' and a 'Tropical Chicken Salad.'





If you've been following my blog for a while now, you know my obsession with soup. it's a sickness really. I'm sure there's a name for this kind of insanity....soupophile (lover of soup)..... or maybe individual food itis .... I really prefer one pot meals and soup is the easiest, most flexible, quickest and in many cases the least clean up.



I mean, what's not to LOVE about soup. It's warm and comforting. You can combine all sorts of veggies and proteins and get a different soup every time. You only need a pot, bowl, spoon (and maybe a knife).

This week I was thinking of something warm and creamy and full of veggies....plus it needed to use some of the chicken and broth that I made over the weekend. What came out of my pot was this veggie rich 'cream of chicken soup'...without a hint of cream in sight.


This soup is also very versatile, allowing you to use whatever veggies you have on hand. Don't like mushrooms, just leave them out. Not zucchini season, swap in some asparagus or green beans (if you've reintroduced them). Frozen cauliflower subs easily for fresh. And so on. . .

Cream of Chicken & Veggie Soup
Time: 45 minutes
Serves: 6

Ingredients:
4 cups cauliflower ( a small head)
4 cups bone broth
2 cups water
2 cups shredded cooked chicken
2 carrots
1 zucchini
8 brown mushrooms
1 1/2 t sea salt
1 T mixed herbs
1 lemon
3/4 cup frozen spinach
1 cup parsley (leaves not chopped - a big handful)
4 spring onions (greens only)

Method:
- Place cauliflower, broth & water in a pot and bring to a boil. Simmer until cauliflower is soft.
- While cauliflower is cooking - dice the carrots & zucchini and thinly slice mushrooms.
- Using an immersion blender (or normal blender), blend the cauliflower mixture until completely pureed.
- Add carrots, zucchini & mushrooms to the cauliflower puree and add enough water to cover the veggie. Simmer until carrots are almost cooked through.
- Add chicken (chopped or shredded), salt, dried herbs & frozen spinach
- Simmer until spinach is thawed and warmed through.
- In the last few minutes of cooking, add chopped parsley & spring onions and the juice of the lemon.
- Salt to taste & enjoy!




*** This recipe was shared on Phoenix Helix AIP Round UP



  • Yield: 6.00 servings
  • Prep time: 10 minutes
  • Total time: 45 minutes

{Paleo, AIP, whole 30}