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Cream of Chicken Soup (GAPS Diet friendly & gluten-free)

  • Author: Melanie Christner - Honest Body
  • Yield: 6-8 Servings 1x
  • Category: Soup


A delicious cream of chicken soup that is both gluten free and GAPS Diet friendly.


  • 6 celery stalks
  • 3 carrots
  • 1 yellow onion
  • 1 whole chicken (34 lbs.)
  • 2 leeks, cleaned
  • 3 whole cloves
  • 4 tablespoons butter or ghee
  • 1/2 teaspoon fresh ground nutmeg
  • 6 egg yolks, beaten
  • 2 cup24 hr. sour cream (or heavy cream)
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons chopped chives


  1. Chop off the carrot tops & peel the carrots, dropping both the peelings & tops in a stockpot.
  2. Chop off the root & top end of the onion & peel it, putting the trimmings into the stockpot.
  3. Rinse the chicken thoroughly & add to the stockpot, covering it completely with cold water.
  4. Pierce 1 of the leeks with the cloves & put it into the stockpot.
  5. Slowly simmer this until the chicken is completely cooked & tender to the bone, about 2 hours. Alternatively, this can all be done in an Instant Pot for 20-30 minutes.
  6. While the chicken is cooking, mince the celery, onions, carrots, & remaining leek very finely & place into a bowl.
  7. Carefully remove the chicken & place it on a platter to cool. When it is cooled enough to handle, pick the meat off the bones.
  8. Strain the remaining broth through a fine-mesh sieve, into a pitcher or jar, discarding the solids.
  9. Melt the butter in a cast-iron skillet until it foams, toss in the minced vegetables & fry until they are tender & fragrant, about 10-15 minutes. Transfer to the cleaned stockpot.
  10. Mince the chicken meat very finely & add to the stockpot with the vegetables.
  11. Pour the strained broth into the stockpot.
  12. Stir in the grated nutmeg & bring the pot to a bare simmer over medium heat.
  13. Temper the beaten eggs by stirring a spoonful of broth into the eggs, then pour the mixture of eggs & broth into the simmering soup.
  14. Gently stir in the sour cream, parsley, & chives. Season with salt & pepper to taste.
  15. Serve warm & enjoy!

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