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Creamy Chicken Soup     Print this Recipe

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A smooth, creamy soup packed with protein and iron.  Try adding it to a lunch box in a thermos!

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Preheat

One burner medium-high heat

Equipment

Large saucepan, cutting board, knife, blender or immersion blender

Number of Servings

4-6 depending on ages

Instructions

1. 1 large onion, chopped

2. 4 cloves garlic, minced

3. 1 Tbs extra virgin olive oil

4. 1 Tbs Tamari sauce (low sodium)

   Place in heated saucepan. Saute onions and garlic until onions are translucent.

5. 6 cups chicken broth (low sodium, all natural)

6. 2 (14-ounce) cans northern white beans, drained, rinsed

7. 2 tsp cumin

8. 4 boneless, skinless, chicken breasts, cut into thin slices (such as Shelton's)

   Add to saucepan. Saute until chicken is cooked through. Turn off heat. Pour all ingredients into glass blender jar in batches and puree. (Best to blend small amounts of chicken at a time.) Return to pot. Or use an immersion blender right in the pot!

9. 1 cup sour cream

   Stir into soup.

10. 1/4-1/2 tsp sea salt

    Taste soup and add salt if desired.

11. 1 tsp fresh parsley, chopped or 1/2 tsp dried

    Sprinkle on top. Serve warm.

Options

If you prefer a chunkier soup, blend only partially or not at all.  Add a dash of paprika.  Use Bragg's Aminos instead of Tamari sauce.  Use leftover chicken or turkey to save on cooking time.  Use homemade chicken stock.  Replace cumin with 1 tsp curry powder!

Grocery List

• Tamari sauce (low-sodium) or Bragg's Aminos
• Onion
• Garlic
• Extra virgin olive oil
• 6 cups chicken broth (low-sodium, all natural)
• 2 (14 ounce) cans northern white beans
• Cumin
• 4 boneless skinless chicken breasts (such as Shelton's)
• Sour cream
• Parsley, fresh or dried
• Sea salt

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