It is cold outside, the trees are bare and you want a pick me up. Imagine sitting before the fire with a bowl of creamy cauliflower chicken soup … warm … cozy … yessss.
This morning when I set out on a hike with the dog it was chilly and foggy but not raining. Later on … raindrops falling on my head, streaming down my glasses and dripping off the end of my nose. Hot creamy soup sounds even more appealing now!
Guilty secret … I had two bowls of this soup today … breakfast AND lunch.
Googling “easy cream of chicken soup” found Pinch of Yum’s recipe for crockpot chicken gnocchi soup. This is a VERY popular site. To put this in perspective, my blog has 10,000 page views a month and they have 4 million … yes, million.
Pinch of Yum has been around for 6 years and I’ve been here for 7 months. They are making a LOT of money from their blog and I am spending a LOT of money on my blog. Truthfully, some money, not a LOT.
Enough whining … back to the soup.
At the very back of a shelf in my kitchen sits my crockpot. It rarely makes an appearance because I find it easier to saute a few veggies, brown diced chicken … throw everything in a big pot like a Dutch oven (which you can find at amazon.com or amazon.ca) and stick it on the stove for 20 minutes or so.
Yes … that’s how easy this is!
Also nutritious, delicious and Italian. What? One of the herb blends used in this recipe is Italian seasoning, which I included in a post with 5 other AIP spice blends .
Back to that bowl of creamy cauliflower chicken soup and that lovely fire. Ahhhh.
As seen on Phoenix Helix Recipe Roundtable #145.
Serves 1 1/2 cups
Quick and easy Italian creamy chicken soup.
15 minPrep Time
30 minCook Time
45 minTotal Time
1 pound boneless, skinless chicken breasts chopped in 3/4 inch pieces
2/3 cup diced carrots
2/3 cups diced celery
2/3 cups diced onions
4-5 cups cauliflower (small head) broken into small florets
3 large cloves garlic minced
1/4 cup Italian seasoning
1 tablespoon poultry seasoning
2 teaspoons basil
4 cups chicken broth
2 cans full fat coconut milk: I use Aroy-d which you can buy from amazon.com
6 level tablespoons arrowroot powder
Brown the chopped chicken for 1-2 minutes each side.
Add more fat to the skillet if needed and saute the onions, carrots and celery until translucent.
Turn the heat down and add the garlic, saute briefly but do not let it brown.
Remove from the skillet and add to the chicken in the larger pot.
Add the cauliflower to the skillet and saute until somewhat browned and almost fork tender.
Add to the dutch oven along with the seasonings, the coconut milk and the chicken broth.
Simmer for 20 minutes or so.
While still simmering whisk in the arrowroot powder one tablespoonful at a time until thickened to the desired consistency.
Stir and cook for 5 minutes or so until arrowroot powder is cooked.
1. whenever a recipe calls for coconut oil you can substitute any solid fat such as tallow, lard or duck fat.
2. seasonings in my recipes are measured in LEVEL teaspoons and tablespoons
3. weird those this sounds, this soup is great with cooked salmon crumbled into it.