Go Back
–+ servings
Ebonie Garnica

Dairy-Free Creamy Chicken Tomato Soup

A warming dairy-free Full GAPS chicken, tomato and vegetable soup with coconut oil, homemade meat stock and homemade coconut milk. Six servings; use once the vegetables, coconut and other ingredients 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
  • 3 tablespoons coconut oil for softening the vegetables
  • 1/2 cup homemade coconut milk stir or shake before measuring; without additives

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 coconut oil 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 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). Thickness can require longer.
  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 or shake the prepared homemade coconut milk before measuring, then stir the recipe amount into the soup until evenly creamy. Taste, adjust salt if needed and serve warm.

Notes

Full GAPS and dairy-free: Use after the vegetables, coconut and all other ingredients are introduced and tolerated. This is not an early Intro soup. Keep the two celery ribs in this cooked Full GAPS version. No butter, ghee or dairy cream is in this formula.
Prepared ingredients: Have the finished homemade meat stock and homemade coconut milk ready. Stir or shake the milk before measuring. The soup's ten-minute preparation and sixty-minute cooking estimate do not include making those components.
Amounts and scaling: Use three tablespoons coconut oil and half a cup coconut milk at 1×. Split the measured salt equally between the mushrooms and the later stock addition: one teaspoon each at 1×, two each at 2×. Double all twelve measured ingredients together. Use a suitable larger pot or separate batches; cooking and heating times do not automatically double.
Finish: Turn off the heat and let active bubbling subside before stirring in the coconut milk. Stir until the color is even.
Leftovers: Refrigerate promptly in covered shallow containers. Reheat a portion gently on the stove to 165°F (74°C), stirring for even heating. Stir again before serving if separated.
Separate dairy version: The cultured-cream version uses its own butter and homemade cultured-cream formula.

Tried this recipe?

Let us know how it was!