Paleo Gluten Free Cream of Chicken Soup

Total time50 min

Prep time15 min

Cook time35 min

This soup starts with tender poached chicken breast, simmered right in the broth until perfectly cooked and easy to shred into hearty bites. Carrots, celery, and onion get softened down until sweet and fragrant, then garlic, thyme, and rosemary join in to build a warm, savory backbone. The broth simmers low and slow until it turns thick and velvety, coating the spoon and clinging to every piece of chicken and vegetable. A finishing shower of fresh parsley adds a bright, herby lift right before serving. It's cozy, comforting, and satisfying enough to eat on repeat, and it's a great fit for a Paleo kitchen. Ladle it into bowls on a chilly night and you'll understand why this one becomes a regular in the rotation.

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
½ tsp dried thyme
¼ tsp dried rosemary
4 cups chicken broth
3 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
3 tbsp cold water
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp salt, plus more to taste
½ tsp black pepper

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Place the chicken breasts in a large pot or Dutch oven and cover with the chicken broth. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer. Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or chop into bite-sized pieces. Reserve the poaching broth in the pot.
2
Discard all but about 1 tablespoon of the poaching liquid from the pot, leaving just enough to prevent sticking. Melt the butter in the pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

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