Cream of Chicken Soup (GAPS Diet friendly)
When I first made this Cream of Chicken soup, it was dubbed by my 10 year old, her “favorite soup ever”.
That could be all that is needed to be said, but I will try to say a little more about the good vegetables & chicken that made their way into this soup.
My soup included some chicken that grew up on the big Misty Knoll chicken farm that’s not too far away from our town. Their plump birds make their way to my local health food store.
I placed her (rinsed & patted) into my Instant Pot where she was joined by the local carrot tops, onion skins, celery, leeks studded with whole cloves, and fresh water. With Instant Pot technology, she was tender in all of 25 minutes…still remarkable every time I use this one. The instant pot made speedy work of cooking her tender, through and through.
When the chicken was fully cooked, I pulled her out to cool on a platter. I then strained out the onion skins, carrot tops, leeks and celery from the newly made fragrant broth, saving them for making bone broth with the chicken carcass later.
Finely chopped carrots, leeks, onion, & celery were sauteed in foaming Organic Valley butter, then added to the stew pot with the chopped chicken, strained broth, and whopping dollops of sour cream. I finished this fine soup off with salt, minced chives, and minced parsley. She was beautiful and full-flavored creaminess for a hearty meal.
If you are not doing GAPS, you could do heavy cream instead, but for this soup to work for GAPS, you’ll need to use 24+ hour cultured sour cream. Once you’ve successfully introduced sour cream, this could even be a GAPS Introduction Diet soup!
Enjoy this creamy soup with some GAPS Intro Nutbutter bread, beautiful vegetables, & sauerkraut.