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–+ servings
Ebonie Garnica

Creamy Chicken Tomato Soup with Cultured Cream

A warming Full GAPS chicken, tomato and vegetable soup with slowly softened vegetables, homemade meat stock and a completed homemade 24-hour cultured-cream finish. Six servings; use once the ingredients, butter and cultured cream are introduced and tolerated.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Full GAPS, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large carrots chopped
  • 1 large leek chopped and rinsed
  • 2 celery ribs chopped
  • 4 garlic cloves minced
  • 8 ounces mushrooms sliced
  • 2 teaspoons natural sea salt divided equally
  • 2 teaspoons pure dried Italian herbs without additives
  • 4 cups homemade chicken meat stock ready to use; made from raw meaty parts
  • 3 boneless, skinless chicken breasts raw, whole
  • 24 ounces plain crushed tomatoes packed in glass; no added sugar or starch
  • 4 tablespoons unsalted butter for softening the vegetables
  • 1/2 cup homemade 24-hour cultured cream completed sour cream; introduced and tolerated

Equipment

  • Large stainless-steel or enameled pot with lid Allow room above the ingredients.
  • Knife and cutting board Use a clean surface for the cooked chicken.
  • Measuring cups and spoons
  • Kitchen scale Optional for weighing mushrooms and tomatoes.
  • Wooden spoon
  • Tongs or slotted spoon For lifting the cooked breasts.
  • Clean plate For the cooked chicken.
  • Food thermometer Check the thickest breast reaches 165°F.
  • Ladle

Method
 

  1. Melt the butter in a large stainless-steel or enameled pot. Add the chopped carrots, leek, celery and minced garlic, and stir to coat. Cover, reduce the heat to low and cook for 30 minutes, until the vegetables are soft and glossy without browned or scorched edges.
  2. Add the sliced mushrooms and half of the salt. Stir and cook for 10 minutes, until the mushrooms shrink and release moisture.
  3. Stir in the dried Italian herbs and cook for 1 minute, until fragrant.
  4. Add the finished homemade chicken meat stock, whole raw chicken breasts, crushed tomatoes and remaining salt. Bring to a gentle simmer. Check after about 10 minutes and continue cooking until the thickest breast reaches 165°F (74°C). Do not rely on the estimate for a thick breast.
  5. Lift the fully cooked chicken onto a clean plate or board. Cut into bite-size pieces and return all the chicken to the soup.
  6. Turn off the heat and let active bubbling subside. Stir in the completed homemade cultured cream until the soup is evenly creamy with no pale streaks. Taste, adjust salt if needed and serve warm.

Notes

Full GAPS: Use after the vegetables, butter and homemade cultured cream have been introduced and tolerated. This is not an early Intro soup. The two celery ribs remain in this cooked Full GAPS version.
Prepared ingredients: Have the homemade meat stock and completed 24-hour cultured cream ready before cooking. The linked Luvele sour cream is already fermented and chilled. Stock and fermentation preparation are additional to the soup's ten-minute preparation and sixty-minute cooking estimate.
Salt and scaling: Split the measured salt equally between the mushrooms and the later stock addition. At 1× that is one teaspoon each; at 2×, two teaspoons each. Double all twelve measured ingredients together. A larger pot may take longer to heat; keep the soft-vegetable and 165°F chicken checks.
Creamy finish: Turn off the heat and let active bubbling subside before stirring in the measured cultured cream. Stir until no pale streaks remain. Avoid boiling hard after the creamy finish.
Leftovers: Refrigerate promptly in covered shallow containers. Reheat a portion gently on the stove to 165°F (74°C), stirring for even heating.
Separate dairy-free recipe: The coconut-milk version has its own measured coconut oil and homemade coconut milk formula. This butter-and-cultured-cream version contains dairy.

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