Holy wow, it’s November. How the heck did that happen? Not that I’m complaining. This time of year is my absolute favorite time of year! You already know how much I love all things pumpkin, so I’m sure it’s no surprise that I love all the other fun aspects of fall like the leaves changing colors, the crisp cool air, getting to wear boots and scarves, and of course a delicious warm cider or hot chocolate at the end of a chilly day.
Fortunately, Texas finally got the message that it’s fall. Last Wednesday it was like 85 degrees and by Saturday morning it was 43. In my husband’s words, “Texas is drunk.” I know we will still have a few warm days here and there, but I’m hoping the cool weather will stick for the most part.
This cooler weather has me totally craving soup. I know it’s a total cliche to crave soup when it’s chilly, but maybe there is a reason for that. Soup, when it’s made with nutrient dense homemade bone broth, is incredibly nourishing. And we could all use a little extra nourishment to help boost our immune systems with cold and flu season coming. Am I right?
This soup here is a delicious way to get in that healing broth! It’s basically like chicken pot pie without the crust. Yes I know the crust is the best part but ain’t nobody got time for that! This soup is so thick and creamy and full of chicken and veggies, you won’t even miss the crust! Plus it’s basically the easiest thing ever, especially if you’ve already got some leftover cooked chicken and use frozen veggies. And if you’re really wanting something bread-y to serve with your soup. Just make some biscuits. I like these nut free drop biscuits from Living Loving Paleo, these Rainy Day Biscuits from Zenbelly, or the biscuit recipe in The Paleo Approach Cookbook.
- 2 Tbs cooking fat
- 1 onion, diced
- 3-4 cups frozen veggies (mine had peas, carrots, and green beans)
- 2 celery stalks, diced
- 2-3 Tbs arrowroot flour (depending on how thick you want it)
- 2½ cups chicken broth, divided
- 1 can coconut milk
- 1 tsp salt
- 2 tsp thyme
- 2 tsp savory (parsley works too)
- ½ tsp sage
- 3 cups shredded chicken
- Melt fat in a large pot over medium heat
- Add onion and cook until translucent, about five minutes
- Add celery and frozen veggies and cook for 3-5 minutes
- In a small bowl mix arrowroot flour with ½ cup cold chicken broth until combined
- Pour arrowroot mixture over veggies and stir until combined
- Add coconut milk and remaining 2 cups broth
- Bring to a boil, reduce heat to med low and simmer until it thickens, about 10 minutes
- Add salt and spices, adding more to taste
- Add shredded chicken and simmer for additional 10 minutes
I hope this soup keeps you warm and your belly full this fall!
In vibrant health,