Cream of Chicken Soup

Cream of Chicken Soup

  • 1 medium leek (sliced into rings)
  • 1 medium carrot (sliced finely)
  • 2 cups cooked chicken breast (diced or shredded depending on texture you are looking for)
  • 3 garlic cloves (minced finely)
  • 1 Tbsp tapioca starch or cassava starch (Cassava starch is less processed)
  • 4 cups low-sodium chicken stock
  • 1 cup water
  • 1/2 cup coconut milk
  • Sea salt and freshly ground pepper to taste
  • Coconut Oil
  1. In a large saucepan, heat coconut oil over medium-high heat and add leeks to saucepan.
  2. Cook leeks until they are soft, stir occasionally. About 10-12 minutes.
  3. Season leeks with sea salt and freshly ground pepper to taste.
  4. In saucepan, add water and chicken stock.
  5. Bring to a boil and add carrots.
  6. Simmer stock and carrots.
  7. Stir carrots and simmer until they soften. About 12-15 minutes.
  8. Add chicken and coconut milk.
  9. Thoroughly warm soup.
  10. Now it gets a bit tricky but it will be well worth it.
  11. Slowly add tapioca or cassava starch into the saucepan and make sure you keep stirring. Liquid should be warm but not hot.
  12. Continue to add starch until you reach desired consistency.
  13. Add more salt and pepper to your desired taste.
  14. Serve hot.