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Clean Eating Style Cream of Chicken & Mushroom Soup

Ingredients

  • 1 Tbsp avocado oil or olive oil
  • 8 ounces boneless skinless chicken legs, or thighs
  • sea salt and freshly ground black pepper
  • 2 Tbsp coconut oil
  • 3 cloves fresh garlic minced
  • 8 ounces mushrooms thinly sliced
  • 1 yellow onion diced
  • 3 carrots peeled and diced
  • 4 stalks celery diced
  • 1/2 tsp dried thyme
  • 1 Tbsp gluten-free flour
  • 4 cups chicken stock or broth
  • 2 cups unsweetened coconut milk
  • 2 Tbsp chopped fresh parsley leaves
  • 1 sprig fresh rosemary

Instructions

  • Heat oil in a large stockpot or Dutch oven over medium heat.
  • Season chicken thighs with salt and pepper, to taste.
  • Add chicken to the stockpot and cook until golden, about 8 -10 minutes; set chicken aside. (I wrap meat in foil to save moisture at this point)
  • Add coconut oil to the same stockpot over medium heat. Stir in garlic, mushrooms, onion, carrots, celery and thyme.
  • Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Whisk in flour until lightly browned, about 1 minute.
  • Add the stock whisking constantly, until slightly thickened, about 4-5 minutes.
  • Roughly shred chicken with forks, then add back into the pot and add coconut milk, rosemary, sea salt and pepper to taste.
  • Cook on medium-low heat for an additional 15-20 minutes, covered, stirring occasionally.
  • Serve warm, garnished with fresh parsley and rosemary, if desired.

This is excellent for your Cream of Soup Recipes!