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Creamy Chicken Soup

  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4-6 1x
Creamy Chicken Soup
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  • 1.52 pounds of chicken, shredded
  • 6 cups chicken stock or chicken bone broth
  • 1 and 1/2 white onion, diced
  • 3 large carrots, sliced
  • 3 stalks celery, diced
  • 2 cups Nutpods or substitution for heavy cream
  • 4 tablespoons arrowroot powder or tapioca flour
  • 2 and 1/2 tablespoons dried parsley
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 2 bay leaves


  1. Preheat oven to 400 degrees and bake chicken breasts for about 30 minutes or until fully cooked
  2. While the chicken is cooking, chop veggies and add to stock pot to begin cooking
  3. Add broth, carrots, onion, celery and spices including bay leaves to a large stock pot
  4. Bring to a simmer and cook until veggies are mostly soft (about 15-20 minutes)
  5. If you’re using a rotisserie chicken or baked chicken breasts, shred it now while veggies are cooking
  6. Add chicken to stock pot when veggies are almost cooked thoroughly and turn to low heat
  7. In a large sauce pan, add 1 cup Nutpods or cream over medium heat
  8. Slowly whisk in 2 tablespoons arrowroot powder
  9. Continue whisking until it begins to thicken and is combined well with no clumps
  10. Add in 1 more cup Nutpods and 2 more tablespoons arrowroot powder
  11. Whisk together until sauce is thick and there are no clumps
  12. Pour sauce into the stock pot and mix in with the soup
  13. Serve and enjoy!