Ingredients
4 tablespoons salted butter
1 cup chopped celery
1 cup chopped yellow onion
1 cup chopped carrots
2 teaspoons minced garlic
8 cups chicken stock
1 bay leaf
1 sprig of fresh thyme
10 small Russet potatoes, peeled and cut into 1-inch chunks
2 ½ cups diced cooked chicken
½ cup coconut cream
Salt and pepper to taste
Instructions
1-First, melt the butter in a large pot over medium heat and sauté the celery, onion, carrots, and garlic for about 10 minutes until tender and lightly browned.
2-Next, add the chicken stock, bay leaf, thyme sprig, and diced potatoes. Bring everything to a boil, then reduce the heat and simmer for 15 minutes until the potatoes soften.
3-For a thicker texture, mash some of the potatoes in the pot about 10 times to create that hearty consistency.
4-Stir in the diced cooked chicken and coconut cream, heating through until everything is well combined.
5-Finally, remove the bay leaf and thyme sprig before serving to ensure a smooth, flavorful bowl of chicken soup with potatoes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Use Russet potatoes for the thickest texture, but Yukon Gold potatoes make a great alternative for a creamier result
🥥 Coconut cream acts as a dairy-free thickener – you can also use heavy cream for a richer, non-dairy-free version
🍖 For extra flavor, add cooked crumbled bacon or shredded cheddar cheese as optional toppings before serving
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 8g
- Sodium: 457mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 49mg