• 4 chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 carrots, peeled and cut into medium dice
  • 2 stalks celery, medium dice
  • 1 medium-size onion, medium dice
  • 1/4 cup all-purpose gluten-free flour
  • 6 cups chicken stock
  • 1 russet potato, medium dice
  • 1/2 cup unsweetened coconut cream
  • 1/2 cup frozen peas
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme (if using dried thyme, add it in with the potatoes)
  • Salt and pepper to taste


    1. Preheat the oven to 400°.
    2. Place the chicken breasts on a parchment-lined sheet tray, and season with salt and pepper to taste. Roast the chicken until the internal temperature reaches 165° on a meat thermometer, 20-25 minutes. Allow to cool.
    3. While the chicken is roasting, prepare the soup. Heat a Dutch oven or deep, heavy pot over medium heat and add the olive oil. Gently sauté the carrots, onions, and celery, stirring occasionally, until tender, 5 to 6 minutes.
    4. Sprinkle the flour over the vegetables and cook for 1 to 2 minutes, stirring constantly. Add the stock, whisking to incorporate.
    5. Stir in the potatoes (and dried thyme if using).
    6. Bring the soup to a boil, and then reduce to a simmer. Cook, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.
    7. While the soup simmers, shred or cut the chicken into large bite-size pieces.
    8. Stir the shredded chicken along with any accumulated juices, heavy cream, peas and fresh thyme into the soup, and season with salt and pepper to taste. Ladle into bowls and serve.

Short Cut: Purchase a rotisserie chicken and shred the meat.

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