creamy-chicken-vegetable-soup-mainThis soup is pure comfort food: warm chunks of carrots and sweet potato in a rich chicken broth with a little coconut milk stirred in for good measure. It’s for people who want something really rich but get turned off by the texture of pureed soups. It’s for people who got an end-of-winter bug and don’t feel up to a big meal.



4 cups leftover roast chicken, shredded and skin removed;
1 onion, chopped;
4 carrots, sliced;
1 sweet potato diced;
4 cups chicken stock;
1/4 cup coconut milk;
2 garlic cloves, minced;
2 tbsp. fresh chives, minced;
2 tbsp. ghee;
Sea salt and freshly ground black pepper;


  • Heat the ghee in a large saucepan over medium-high heat.
  • Add the garlic and onion and cook until soft, 2 to 3 minutes.
  • Place the carrots and sweet potato in the saucepan and cook for another 2 to 3 minutes.
  • Pour in the chicken stock and bring to a boil.
  • Lower the heat to a simmer, and let simmer for 15 to 20 minutes, or until the vegetables are soft.
  • Add the chicken and cook until warm.
  • Stir in the coconut milk, and season to taste.
  • Serve the soup with fresh chives sprinkled on top.

Creamy Chicken And Vegetable Soup


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