"Cream" of Chicken and Vegetable Soup (gluten and dairy free)
This soup will amaze you! Creamy without using milk, cream, or some taste altering substitute. Gluten-free and packed full of protein and vegetables. Very easy to make vegetarian for a hearty soup!
Servings: 8 bowls
Equipment
- High powered blender or food processor
Ingredients
Soup
- 2 chicken thighs
- 2 chicken breasts (preferably on the bone)
- 3 large carrots (peeled and sliced into 1-inch chunks)
- 2 celery stalks (sliced into 1-inch chunks)
- 1 medium sweet onion (chopped)
- 1 shallot (chopped)
- 2 cans great northern beans
- 6 c chicken broth
- 1 T salt
- 2 t white pepper
- 1/2 t cayenne pepper
- 2 T olive oil
Garnish
- ½ loaf fresh French bread
- ¼ c olive oil (for sauteing)
Instructions
- Cook chicken in a shallow baking pan on 350 degrees until at 160-165 degrees, then cool slightly and remove meat from the bone in chunks.
- Set aside.
- While meat is cooking, saute carrots, onions, shallots, and celery and olive oil in a large stockpot for 3-4 minutes.
- Add the chicken and about 2-3 c of broth until the vegetables are covered by 2" of broth.
- Add seasonings.
- Put everything in your blender/processor and blend on high until creamy.
- Add soup back to your pot.
- Put beans in your blender/processor with 1-2 cups of broth and blend on high.
- Add blended beans and remaining broth to the soup until you have a thick and creamy consistency.
- Bring soup up to a hot temperature on medium heat, stirring constantly so it doesn't burn.
- Turn on low to maintain heat until serving.
Garnish
- Cut bread into small pieces about the size of a small crouton.
- Add 2 T of olive oil into a hot saute pan and cook bread, stirring and turning with tongs until they brown up a little.
- Remove and sprinkle a little salt on them while they are still hot.
- Serve soup with croutons sprinkled on top or on the side so that your guests can decide how much or how little to garnish.
- ENJOY!