Perfect for chilly winter days, this classic soup is comforting, easy to make, and super convenient. Whether you’re meal-prepping or looking for a way to use up ingredients, this recipe is a wholesome and satisfying option that everyone will love.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
-
2-3 cups shredded chicken or turkey
-
1.5 cup diced carrots
-
1.5 cup diced celery
-
1.5 cups diced yellow onion
-
5-6 clove garlic sliced
-
8 oz. cremini or baby bella mushrooms sliced
-
1 tbsp fresh thyme finely chopped
-
Large handful Curly kale or green chard, lacinato kale
-
0.5 tbsp olive oil
-
5 slices of turkey bacon or hickory smoked pork bacon
-
32 oz. chicken stock.
-
1 tsp coarse salt or to taste
-
Ground black pepper to taste
-
Small handful Chopped parsley garnish
-
4 tbsp cassava flour
-
1 cup full fat coconut cream stir well
Instructions
Please leave a star rating and comment to let us know how you liked this recipe!
Notes
- When making soups with kale, I add the greens toward the end of cooking so they keep some texture and vibrant color. If you prefer very soft greens, add the kale after the broth simmers. Simmer the greens longer to make them softer.
- Cassava flour provides the most similar taste and thickness as regular wheat flour. You can also use any gluten-free flour blend. Tapioca starch, arrowroot, or potato starch will thicken the soup but alter the flavor.
- Vegetables: Try adding broccoli or cauliflower florets for different vegetable options.
- For a vegetarian version, blend half a can of white beans and stir into the soup. You can also add potatoes.
- Creamer type: Instead of coconut cream, you can use half-and-half or a smaller amount of heavy cream.
- Low carb: If you want a low carb soup, simply skip adding any flour or starch thickener entirely. The soup still tastes great without it.
Let us know if you liked this recipe. Try the other recipe categories as well!
Skip to Recipe