Time: 1 hour
An amazing winter soup! This recipe can be made gluten-free if you use gluten-free flour and gluten free biscuits. You can make it dairy free if you use all coconut cream instead of heavy whipping cream and use ghee instead of butter. Recommend serving over biscuits. We made from scratch jalapeño cheddar biscuits.
Ingredients
3 chicken quarters or equivalent
6 cups chicken broth
10 Tbsp salted butter
2 cups heavy cream
1/2 cup white wine
2 cups coconut milk
2 medium onions, diced
2 Tbsp minced garlic
2 cups carrots, shredded
2 tsp salt
2 tsp pepper
1/2 cup all-purpose flour
6 cups mixed greens
1/2 cup dried basil
2 Tbsp thym
1 Tbsp powdered sage
1 Tbsp Tuscan herb EVOO
Instructions
1. Melt 2 tablespoons of butter in Dutch oven. Sear chicken until brown on medium high heat. Add 1 tablespoon of Tuscan herb EVOO to keep butter from burning. Remove chicken, set aside.
2. Glaze pot with white wine. Add onions, garlic, and herbs to pot, sauté for around 10 minutes or until onions are translucent.
3. In separate sauce pan make your roux. Add 8 tablespoons of butter, flour, salt and pepper. Cook on medium heat for 3 to 4 minutes. Add 2 cups chicken broth and cook for three additional minutes, stirring occasionally.
4. Dice seared chicken into cubes roughly 1/2 inch. Add roux, diced chicken, remaining broth, coconut milk, heavy whipping cream and carrots to Dutch oven. Bring to simmer, cover for 30 minutes or until chicken cooked through.
5. Add chopped greens and simmer for five more minutes.
