If you are like me, and just love soup at any time of year, this is the perfect comfort soup. This recipe contains no grains, gluten, dairy, or high histamine producing foods. It is positively delicious! It does not have a coconut-y flavor, but it is savory and o’ so good.
We had a massive snow storm today, and while the kids sure enjoyed a day off, this mom needed some comfort food to survive the day! I think I cleaned the floors 3700 times because they literally couldn’t remember to just take their boots off before walking on every square inch of the house.
In our home, we have six of us who are gluten and dairy free, and then I am also corn, rice, grain, onion, pepper, bean, night shades, etc free. My list is long, I really don’t even feel like typing it out. Thanks so much to my crappy immune system for that one. But anyways….back to the soup. I was inspired to make this recipe by a few of my favorite things. Those include spinach, green beans, carrots and everything coconut. I never thought I would say I love coconut products…but when you have to give up every grain and dairy, and really any concept of comfort food, you become very crafty with your cooking.
Creamy Spinach Chicken & Veggie Soup
- 6 C – Chicken broth (I prefer to make my own with bone-in-chicken I plan to use)
- 2-3 C – Chicken – diced (unless you are making your own broth first)
- 6 Carrots – diced
- 3 C – fresh spinach
- 2 C – fresh chopped green beans
- 4 stalks celery – diced
- 2 cans full fat coconut milk
- Sea salt, garlic powder
- *Optional – 4 TBLS of dairy free butter, for a more savory flavor
Finding a yummy, everyone-will-want-some, dairy free, gluten free, grain free soup…is really quite a challenge. Even my kids like this recipe…total mom score!
If you are making your own broth with chicken, do so first. Once it’s cooked, removed the chicken and allow to cool enough to chop. Once the broth is ready, add in the carrots, spinach, celery and green beans. Salt and garlic powder can be added while making the broth or at this point. Allow to cook and simmer for 30 minutes, then add the coconut milk (and butter *optional). Allow the soup for simmer on low for another 30 minutes or more. I think soup tastes the most delicious if it’s allowed to simmer on low for a while…plus it makes the house smell so good!
Season with sea salt and enjoy! It’s wonderful as a meal or a side. You can serve with your favorite bread, crackers or even chips.