Ultimate Cream Of Chicken Soup

You don’t need to be unwell to enjoy this delicious soul food. Chicken soup has been known for its restorative qualities for hundreds of years. Nourishing bone broth, vegetables and cream or coconut milk make for a satisfying and nutritious soup. 

Serves: 1
Prepare: 10 minutes
Cook: 5 minutes


  • 300ml/1¼ cups chicken bone broth
  • 40g/¼ cup rice flour, or gluten-free flour 
  • 1-2 tablespoons organic butter
  • 1 organic chicken stock cube or 1 stockpot
  • Salt and pepper
  • Cream, full-fat milk or coconut milk to taste, approx ½ cup
  • 2-3 handfuls chopped cooked chicken
  • Steamed vegetables – you choose! 
  • Mushrooms (optional). Shiitake mushrooms can be fried till crispy to make low-carb ‘croutons’.


  1. Make a roux with the flour and butter by melting the butter over a medium heat, then adding ¼  cup of flour to make a thick paste.
  2. Slowly add the chicken stock, one ladle at a time, whisking into the roux until smooth. Continue until all the stock is added.
  3. Simmer to thicken for a few minutes, stirring well, before adding in the chicken stock cube or stockpot.
  4. Add the chopped chicken, seasoning, and cream or milk with the vegetables. If adding mushrooms, fry over a high heat, then sprinkle on top like croutons.
  5. Leave to warm everything through for 5-10 minutes, stirring occasionally, then serve. 

This can be made as a bigger, family-sized soup by using 1 litre of stock and ½ cup of flour to thicken. 

Nutrition (per serving):

  • 744 kCal
  • 41g total fat
  • 9g saturated fat
  • 33g net carbs
  • 56g protein
  • 1g fibre

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