Gluten Free Creamy Chicken Soup
Whip up this quick and simple Gluten Free Creamy Chicken Soup, with a hearty, bone broth base and rotisserie chicken is made thick and creamy with beans and cauliflower. I love an easy rotisserie chicken recipe. Especially for mid-week when I'm losing the plot. Kids will love it too!
Ingredients
- 2 TBS (30 ml) Olive oil or avocado oil
- 3 Leeks, roughly chopped and sliced
- 3 Medium carrots, peeled and diced
- 3 Celery sticks, diced
- 3 Garlic cloves, roughly chopped
- 1 teaspoon Ground cumin
- 1 TBS Mustard seeds
- 2 cups (200g) Cauliflower florets
- 1 can (15oz / 400g) Cannellini beans, drained and rinsed
- 1 can (15 oz / 400g) Butter beans (lima beans), drained and rinsed
- 5 cups Chicken bone broth
- 1 Large rotisserie chicken, shredded (about 4 cups)
- Salt, to taste
- Juice of ½ lemon (or 1 tablespoon / 15 ml)
- 2 TBS Fresh parsley, chopped (plus extra for garnish)
Instructions
Cook the base:
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and 2 chopped celery sticks. Sauté for 5 minutes until softened and golden.
- Add the garlic, cumin, and mustards seeds, cook for 1 minute until fragrant.
Blend the creamy base:
- Add the cauliflower, one can of beans, and 4 cups broth. Simmer for 15 minutes until everything is tender.
- Blend until smooth and creamy with a stick blender or in a regular blender. Add more of the broth to get to your preferred consistency (I used 5 cups in total).
Add beans and chicken:
- Return the blended base to the pot if using regular blender. Taste and season with salt and add lemon juice.
- Stir in the remaining beans shredded chicken, and the reserved celery stick.
Finish and season:
- Reheat to eat. Add more lemon juice if you like and parsley. Taste test and season again if you need to.
Serve beautifully:
- Ladle into bowls, drizzle with olive oil, and garnish with parsley. I added some chili oil but it’s not necessary.
Tried this recipe?Let us know how it was!
