Sometimes we just want something a little bit naughty to eat. For me, my weakness is anything creamy or cheesy – both of which are not encouraged on Whole30. So when you can make a humble chicken soup creamy and comforting there’s nothing better.
The trick to this soup is the blended potato with almond milk. So simple!
“Creamy” Chicken and Vegetable Soup
- 4 x potatoes (2 for the thickener and 2 for the soup)
- 1 & 1/2 cup of almond milk
- 1 TB coconut oil
- 3 x sliced leeks
- 3 x sliced carrots
- 1 diced onion
- 200g pre-cooked shredded chicken (I had leftover roast chicken so used this)
- Fresh thyme
- Fresh rosemary
- 500ml of Whole30 approved chicken stock
- 100g sliced mushrooms
- Salt and pepper to season
In a saucepan cover two of your potatoes with water and boil for 10 minutes. Once they have softened take the pan from the heat and add the almond milk. Get your stick blender out and blitz until the potatoes and almond milk are a creamy texture.
Put a large soup pot or dutch oven onto your element and add the coconut oil. Add in your two cubed potatoes, leeks, carrots and onion. Sauté this for 10 minutes or until the vegetables are slightly softened. Then add in your chicken stock, thyme, rosemary, salt and pepper. Cover and let it simmer.
Add your potato and almond milk mixture to the soup pot and stir through. As this simmers, add your shredded chicken. Let the chicken heat through before adding the mushrooms for 5 minutes. If you cook mushrooms in the soup for too long they will turn your soup brown – not the creamy colour we’re trying to achieve.
Serve while piping hot with another sprinkle of fresh thyme on top.