Creamy Chicken Soup
Ingredients:
1 lb chicken breast, 1” cubes
¾ cup gluten-free flour
2 Tbsp kosher salt, used throughout
1 Tbsp black pepper, used throughout
2 Tbsp avocado oil
8 oz baby bella mushrooms, 1” pieces
6 Tbsp unsalted butter
4 carrots, medium dice
4 celery stalks, medium dice
1 medium yellow onions, medium dice
4-6 garlic cloves, minced
2 Tbsp fresh rosemary, chopped
¼ cup fresh parsley, roughly chopped
2 medium red potatoes, medium dice
2 medium yukon gold potatoes, medium dice
1 cup white wine
2 quarts chicken stock
1 cup heavy cream, room temperature
Yields 8 servings
Prep Time: 30 minutes
Cook Time: 60 minutes
Preheat a large pot or dutch oven over medium heat. In a bowl, toss the chicken cubes in ¼ cup of the gluten-free flour and a portion of the kosher salt and black pepper. Allow the flour to set on the chicken for five minutes. Add the avocado oil and then brown the chicken on all sides noting that it doesn’t need to be fully cooked through at this stage. Remove from the pot and saute the mushrooms until tender with kosher salt, black pepper, and some of the minced rosemary.
Add the butter to the pot, and then saute the carrots, onion, and celery in the melted butter with kosher salt and black pepper for ten minutes. Add the minced garlic, rosemary, and parsley and continue cooking for two more minutes. Add the chopped potatoes and saute for another minute before adding the chicken and mushrooms back into the pot. Add the remaining gluten-free flour, and give everything a large stir ensuring all the ingredients are coated.
Deglaze the pot by pouring in the white wine, stirring constantly. Right away you should see a gravy-like consistency developing in the pot. From here, gradually add the chicken stock while stirring constantly until there are no visual lumps. Bring the soup to a boil, reduce to a simmer, cover with a lid, and cook on the lowest heat possible for 30 minutes until the vegetables are tender. The starches tend to scorch on the bottom of the pot if the heat is too high.
Once the vegetables are tender, stir in the heavy cream and check for any additional seasonings as needed. Serve immediately with more fresh parsley, and enjoy!
