Whole30 Creamy Chicken Soup (AIP)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
366 kcal
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Course
Main Course
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Cuisine
American
Whole30 Creamy Chicken Soup (AIP)
Description
The recipe starts by seasoning cubed chicken breast with ground thyme and rosemary for a subtle herbal flavor. This is then pressure cooked in chicken broth alongside chopped carrots, diced onion, celery, and fresh spinach. The combination of these vegetables contributes both sweetness and earthiness to the broth while the blend of chicken and herbs forms a flavorful base.
After pressure cooking, canned coconut milk is stirred in, adding creaminess without dairy. A mixture of tapioca flour dissolved in some hot broth is tempered back into the pot to thicken the soup gently during a simmer stage. This results in a smooth, slightly thickened soup that coats the vegetables and chicken nicely.
The soup can be prepared fully in an Instant Pot but also suited to stovetop or slow cooker adaptations. The recipe notes careful thawing if using frozen chicken and recommends storage in airtight containers refrigerated for up to four days. The soup freezes and reheats well, making it convenient for meal prep or leftovers.
Ingredients
- 1 pound chicken breast cut into 1 inch pieces
- 1 tsp thyme ground
- ½ tsp rosemary
- 32 ounce chicken broth about 4 cups
- 1 cup carrot about 3 large carrots, chopped
- ¼ cup onion diced
- 1 cup celery about 3 stalks, chopped
- 1 cup spinach
- 1 can coconut milk about 14 ounces
- 2 tbsp tapioca flour or arrowroot powder
Instructions
- First, cut chicken into 1 inch pieces. Rub thyme and rosemary all over chicken.
- Pour chicken broth into Instant Pot. Add in chicken, carrots, onion, celery and spinach.
- Secure lid on Instant Pot. Pressure cook on high for 15 minutes.
- Once the timer goes off, allow pot to sit for 10 minutes. Then, carefully push top valve to Vent and manually release pressure.
- Once pressure is released, take off lid. Press Cancel. Then press Sauté. Stir in canned coconut milk.
- Carefully remove about 2 tablespoons of the liquid in the pot. Add this liquid to a small bowl and stir in tapioca flour.
- Pour this mixture back into the pot. Stir to combine. Allow soup to simmer for 5 to 10 minutes or until it thickens slightly.
- Finally, turn off pot. Ladle into bowls and serve!
Notes
- Use canned coconut milk (not cream) for the soup’s creamy texture suitable for AIP diets.
- If using frozen chicken, thaw it sufficiently to cut into even pieces; cooking time remains the same.
- When combining tapioca flour and liquid, mix thoroughly to form a smooth slurry before adding back to avoid lumps.
- Exercise caution releasing pressure from the Instant Pot to prevent burns.
- Store leftovers in airtight containers refrigerated up to four days; it also freezes and reheats well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1023mg | 43% |
| Potassium | 1039mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 6211IU | 124% |
| Vitamin C | 24mg | 27% |
| Calcium | 72mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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