Ingredients
The following ingredients have 4 Servings
- 1 lb. boneless skinless chicken breast or thighs (I used both)
- 1 medium yellow onion, diced small
- 2 celery ribs, diced small
- 2 carrots, peeled and diced small
- 3 cloves fresh garlic, minced
- 2 large Russet potatoes, peeled and small diced
- 1 1/2 cups frozen organic corn
- 3 cups chicken bone broth or stock
- 2 Tbsps gluten-free flour, or Arrowroot powder
- 1 cup unsweetened coconut milk, almond milk, or cashew milk
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
- a small bunch of chives, chopped
- 1/2 tsp chili flakes, or to taste
Instruction
- Heat oil in a large stock pot over medium heat.
- Add chicken and cook for about 8-10 minutes, or until golden and cooked through. Remove and once ready to handle chop or shred it into small bite size pieces.
- Into that same heated pot, add in onion, celery, carrots and garlic; Sauté for about 4-5 minutes.
- Stir in potatoes, corn, and chopped chicken. Pour in your broth and stir to combine. Bring everything to a brisk boil.
- Meanwhile, in a small cup, whisk your flour and milk together until there are no clumps.
- Turn heat down to LOW.
- Slowly pour your milk mixture into the soup and stir until well combined.
- Season with sea salt and pepper to taste.
- Cover and cook on low for about 20 minutes, stirring occasionally, until potatoes are tender and soup is thick and creamy.
- Once your soup is ready, serve garnished with chopped chives and chili flakes.
- Enjoy!
