Healthy, Creamy Chicken Soup
Spring is certainly here, but it’s still a bit chilly when dinner rolls around.
This soup is perfect for those breezy spring nights. Hearty and comforting, yet light and fresh!
This soup gets its creaminess from a vegetable called, celery root. If you haven’t used it before, celery root is a root vegetable with mild flavor. When it’s blended it provides a silky, creamy texture that mimics cream but without any dairy.
It’s a great way to add an extra serving of vegetables without anyone noticing. Especially your kids!
To prepare it you’ll want to wash it well. Then cut away the tough outer skin.
It’s also a tasty alternative to potatoes, with far less starch. Plus, it’s an excellent source of vitamin K.
I always use bone broth in soups and stews because it is incredibly nourishing, especially for the gut. Plus, it adds a little extra protein. The salt will vary depending on the bone broth you use, so be sure to taste for salt. If you need a bone both recommendation, I like Roli Roti’s Butcher’s Bone Broth, Fire & Kettle and Bonafied Provisions.
This recipe is really quite simple! You don’t want to cook it long to so the vegetables keep their shape and some texture.
If you want to make it a step easier, you can buy an organic rotisserie chicken, shred it and add it to the soup heat through.
If you’d like to make it vegetarian, you can use cannellini/navy beans. If you don’t have chard, any dark leafy green will work.
Be sure to top it off with whatever herbs you have on hand but basil, parsley or dill are my favorite.
Creamy Chicken Soup
- 2 medium approx. 3 cups celery root, 2 inch cubes
- 6 cups chicken bone broth
- 1 lb boneless skinless chicken thighs
- 2 cloves garlic
- ½ teaspoon sea salt
- 2 tablespoons ghee or avocado oil
- 4 celery stalks chopped to ½ inch pieces
- 4 large carrots chopped to ½ inch pieces
- 2 medium turnips diced
- ¼ teaspoon red pepper flakes optional
- 1 bunch chard cut to ½ inch ribbons (kale, collards or spinach also work)
- 1 teaspoon black pepper
- 1 teaspoon lemon juice
- 1 cup parsley basil, or dill, roughly chopped
- Trim the thick outer layer of the celery root and dice the white flesh into 2 inch cubes.
- Bring bone broth and ½ teaspoon sea salt to a light boil in a large pot. Add chicken, celery root and garlic cloves to the broth. Cover the pot and reduce heat to a simmer for 11-14 minutes.
- Once the chicken is fully cooked and the celery root is tender, remove the chicken from the pot. Place the chicken in a bowl and shred using 2 forks.
- Pour the remaining contents of the pot into high powered blender. Allow to cool slightly, while you prep the rest of the soup.
- Put the pot back on the stove over medium-high heat. Add the ghee to the pot. Once melted add the carrots, celery, turnips, red pepper flakes (if using), and a pinch of salt. Cook for 5-7 minutes, stirring frequently until the vegetables have a slight golden color but are not soft.
- Blend the celery root mixture until lusciously smooth, about 1-2 minutes. Pour the mixture back into the pot, over the chopped vegetable mixture and stir to combine.
- Add shredded chicken back into the pot along with the chard, black pepper and lemon juice. Mix to combine. Reduce heat so soup is at a light simmer and cook 2-3 more minutes until the chard is wilted.
- Season with more salt and pepper, to taste.
- Serve in bowls and top with fresh parsley, basil or dill.