Dreams really do come true – at least that’s what this week felt like with Inauguration Day – and I have to say, this creamy gluten free, dairy free, keto-friendly soup is a dream come true too!

Lately, I’ve been busy in my kitchen trying to make some new recipes. Not just because I love to cook and try new things, but because I need to…..last week Kelly started a gut healing protocol that includes a more strict grain free diet – a modified ketogenic diet.

At first when the doctor told us the news, it was like a flash back to 20 years ago when Kelly was diagnosed with celiac disease, and so many food intolerances that I didn’t know what to feed her….ugh, It was so overwhelming!

And while similar emotions surfaced this time——like WHY ME and WHY HER?!?! Is this REALLY happening to us?!?!? How will I know what to cook and keep her from eating the wrong things????——-I keep reminding myself that through it all, as life is happening for us not to us, we are meant to grow and deepen our connection to our body’s wisdom and magic. 

This creamy chicken soup was this week’s BEST recipe creation, hands down. For me, the key is finding flavors, textures and combinations Kelly will like (no pressure though!). What inspired this recipe was a turkey soup I made after Christmas that came out surprisingly creamy. Kelly kept asking me, “Mom, how did you get this soup to be so creamy?” 

My answer was, “I don’t know!” So I set off on a mission to figure out how to make a creamy chicken soup. After doing a little research, I adapted this recipe from a cream of chicken soup recipe – using arrowroot and coconut milk. The combination worked beautifully and the entire soup is both gluten and dairy free, plus low carb. Now, if you’re like me and Campbell’s cream of chicken soup used to be one of your faves as a kid, then you will definitely love this too!

 

Creamy Chicken Soup Recipe (Dairy Free Gluten Free and Keto)

3 tablespoons ghee or coconut oil
1 leek, chopped and rinsed well
3 carrots, peeled and chopped
½ cup chopped fresh fennel or celery
1 teaspoon oregano
⅛ teaspoon red chilli pepper flakes
1/2 cup arrowroot powder
1 can full fat coconut milk 
3 cups cooked shredded organic chicken 

In a large stock pot over medium high heat, add oil and leek. Saute for about 10 minutes. Add carrots and fennel. Saute for another 5 minutes. Add spices and stir well. Stir in broth and turn heat down to medium low.. Place arrowroot in a small bowl with ½ cup of water and whisk well. Add arrowroot mixture and cook until thickened and simmering gently. Cook, stirring often, for 15 minutes. Stir in coconut milk and chicken. Allow to heat through and then adjust seasoning. This is a daily thick creamy soup, to make it thinner, add more broth or water. 

Note: as an alternative to arrowroot, use pureed cauliflower.