Creamy Chicken Soup Cozy Winter Dinner
Celebrate winter by making cozy meals and staying nestled snug in front of the fire (or electric heat) reading classics like, “Anne of Green Gables” or “Little Women.” As we wait on the New Year, cozy winter dinners are on the menu. These cold weather days are the perfect kind of days for creamy chicken soup!
I made this recipe gluten free (GF) by using Cassava flour, any All-Purpose Flour will work. It can easily be made dairy free as well. Replace milk with a can of full fat coconut milk or use chicken broth when making the gravy.
Creamy Chicken Soup Ingredients:
- 3 carrots diced
- 4 potatoes diced
- Medium onion diced
- A stalk of celery diced
- 1 baked chicken breast (substitute canned chicken if you like)
- 1 cup milk
- 1/4 cup flour – I used Cassava flour, a gluten free flour. Any All-Purpose flour will do.
- 2 cups water
- cilantro, fresh – 1 tsp chopped finely – I used fresh herbs because that’s what I had. Substitute 1/4 dried herbs in place of fresh.
- rosemary, fresh – 1 tsp chopped finely
- parsley, fresh – 1 tsp chopped finely
- coconut oil
- salt & pepper to taste
Watch My Video of Creamy Chicken Soup Recipe!
A little more about this chicken soup…
The base of this soup, and the reason it’s so creamy, is the gravy. Making the gravy into the sauteed onions loads it up with flavor and quite frankly makes it more like a comfort food.
The herbs, matched with the creaminess, made my husband and I agree that this soup basically tastes like chicken pot pie without the topping.
Steps to making Creamy Chicken Soup:
If you’re using fresh chicken instead of canned, bake one chicken breast in the oven until done.
Next, chop all the vegetables.
In a Dutch Oven or large pot, melt 1 tablespoon of coconut oil.
Saute onions. Once the onions are cooked, add flour, salt & pepper. Mix the flour into the onions and oil. Stir until flour is toasted a light brown color.
Stir in milk, making sure there are no lumps.
Pour in 1 cup of water once the gravy thickens.
Add chopped vegetables.
Bring to a boil and reduce to medium low. Cook covered until vegetables are tender.
Add chopped chicken and fresh herbs.
Finally, add 1 more cup of water. Simmer 15-20 minutes. Salt & pepper to taste.
Find more delicious recipes from the cottage:
Creamy Chicken Soup
Equipment
- Dutch Oven or Large Pot
Ingredients
- 3 carrots diced
- 4 potatoes diced
- 1 celery stalk diced
- 1 onion diced
- 1 baked chicken breast May substitute 2-3 cans of chicken breast,
- 1 cup milk
- 1/4 cup flour
- 2 cups water
- 1 tsp cilantro chopped finely
- 1 tsp rosemary chopped finely
- 1 tsp parsley chopped finely
- coconut oil
- salt & pepper to taste
Instructions
- If you’re using fresh chicken instead of canned, bake one chicken breast in the oven until done.
- Next, chop all the vegetables.
- In a Dutch Oven or large pot, melt 1 tablespoon of coconut oil.
- Add onions. Once onions are cooked, add flour, salt & pepper
- Mix the flour into the onions and oil. Stir until flour is toasted a light brown.
- Add milk and stir, making sure there are no lumps.
- Add 1 cup of water once the gravy thickens.
- Add chopped vegetables.
- Bring to a boil and reduce to medium low. Cook covered until vegetables are tender.
- Add chopped chicken and fresh herbs.
- Add 1 cup water.
- Simmer 15-20 minutes.
- Salt & pepper to taste.
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