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4.85 from 20 votes

Whole 30 Creamy Chicken Soup

By Laura Ascher
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6
three white bowls of creamy chicken soup
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Creamy chicken whole 30 soup that is hearty and delicious.

Equipment

  • Large saucepan
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Ingredients 

  • 4 cups shredded chicken
  • 1 cup carrots, peeled and diced
  • 2 celery stalks, diced
  • 6 garlic cloves, minced
  • 1 onion, diced
  • 8 small red potatoes, diced
  • 6 cups bone broth
  • 1 cup coconut milk
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh parsley, chopped
  • salt and pepper to taste
  • 1 cup frozen cauliflower rice
  • 2 tablespoons avocado oil, for cooking

Instructions 

  • Add avocado oil to large sauce pan and place over medium heat.
  • Add carrots, celery, and onions: cook for 5 minutes. Add in minced garlic and cook an additional 3 minutes. Stir often.
  • Pour in bone broth.
  • Add in all other ingredients except coconut milk, and bring to a boil.
  • Boil for 20 minutes or until potatoes are soft.
  • Add coconut milk and garnish with fresh herbs.

Notes

I’ve included the complete step-by-step video tutorial in the post above for visual reference.

Nutrition

Calories: 532kcal, Carbohydrates: 53g, Protein: 39g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 70mg, Sodium: 241mg, Potassium: 1792mg, Fiber: 7g, Sugar: 6g, Vitamin A: 3750IU, Vitamin C: 44mg, Calcium: 76mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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