*Note: With the ratio of ingredients provided, this is more like a stew – heavy on the chicken. If you’d prefer a “thinner” version, increase the chicken stock to 6 cups.
2-4 Servings
Ingredients:
1 Tb butter
1 Tb avocado or MCT oil
2 lb chicken breast or thighs, cut into cubes
4 cups chicken stock
3 carrots, sliced
3 stalks celery, sliced
1 onion, chopped
1 tsp dried tarragon
1 tsp dried parsley
1 cup milk
2 Tb cornstarch
salt and pepper to taste
Directions:
1. Melt the butter and oil in a large pot over medium heat. Add onions and chicken; brown for 5 minutes.
2. Add stock, carrots, celery, and seasonings. Cover and bring to a low boil for about 15-20 minutes until chicken is fully cooked.
3. Turn heat to low. Whisk cornstarch and milk in a bowl, and slowly pour into the soup, stirring until thick (another 1-2 minutes). If soup is too thin, add a bit more milk and cornstarch. If too thick, add a bit of water.
4. Season to taste with salt and pepper. Serve immediately, or store up to 3 days.
Options:
For Chicken & Rice (or Chicken & Wild Rice) Soup: add 1 cup of rice and an additional cup of chicken stock n step 2. Continue cooking, stirring occasionally, as directed. You may need to add additional water.
For Chicken & Potato Soup: add 1-2 diced potatoes in step 2. Continue as directed.
