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Creamy Chicken and Vegetable Soup


  • 4 Tbsp gluten-free 1-to-1 baking flour You can use regular organic flourĀ or sprouted flour if you tolerate gluten
  • 4 Tbsp butter
  • 2-3 quarts of homemade bone broth
  • 2 chicken breasts shredded Sometimes I use the leftovers from a whole chicken
  • 1 cup of cream you can use half-and-half, as well
  • 24 oz frozen soup veggies Or fresh diced carrots, onions, peas, potatoes, etc
  • 1 Tbsp dried celery or a few stalks of fresh
  • 3 tsp Real salt or more to taste
  • fresh ground pepper to taste
  • 1 tsp garlic powder
  • 2 tsp onion powder


  • In  large pot on the stove top over medium heat, melt the butter then add the flour, garlic powder, and onion powder and whisk to form a roux.
  • Add one quart of chicken broth at a time to the pot, stirring occasionally as the liquid thickens. Don't add another quart until the mixture has thickened. You may use 2-3 quarts of broth depending on how thick you want your soup. 
  • When the mixture has thickened to your liking add the chicken, vegetables, celery, salt and pepper.
  • Cook over medium-low heat until the vegetables are cooked and tender, but not mushy.
  • Add the cream and stir.
  • Serve and enjoy!