The temperatures finally started dropping in North Carolina last week, for a few days at least, so it was appropriate to make a big pot of soup! This one is creamy, yet dairy-free, and is even Whole 30 approved. I made enough to last for a few dinners, because it is always nice to have leftovers on busy weeknights! I suggest prepping this on a Sunday afternoon so that you’re able to enjoy it throughout the week.
A couple notes: you can easily cook the chicken in a crock pot ahead of time. I boiled mine because I did not have time to wait on the crock pot. The other thing is that I only suggest using this coconut milk. I also tried using Trader Joe’s coconut cream, and it did not work, unfortunately.
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servings
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- 3 Tbsp ghee
- 2 large shallots or 1 onion, small dice
- 1 cup carrot small dice
- 1/2 cup celery small dice
- 3 each chicken sausages small dice (we used Aidell's Chicken Apple Sausage)
- 2 each bay leaves
- 3 sprigs fresh thyme
- 16-18 baby red potatoes diced
- 8 cups chicken stock
- 2 cups chicken cooked and shredded
- salt and pepper to taste
- 3/4 cup coconut cream (full fat coconut milk, the thick part only)
- 6 cups baby spinach
Ingredients
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- In a large pot, heat the ghee over medium heat.
- Add the bay leaves, chopped shallot/onion, carrot, celery, and sausage to the pot with the ghee. Cook over medium to medium-high heat until the vegetables have softened and the sausage is barely starting to brown. (If you’re using pork sausage, or a product that is not pre-cooked, cook the sausage most of the way first, then add the vegetables. Also with pork sausage, it would work if crumbled, rather than diced. The ghee may not be necessary with a higher-fat sausage).
- While that is cooking, prep the potatoes. Cut out any bad spots, then dice into small, 1/2 inch pieces.
- Add the potatoes to the pot with the vegetables and sausage and stir. Add the chicken stock and bring to a boil.
- Reduce to a simmer and cook for 15-18 minutes.
- Remove the thyme sprigs and bay leaves. Test the potatoes to see if they can easily be pierced with a fork.
- Once the potatoes are soft, remove 1-2 cups of the soup, mostly the potatoes. Add to a blender and puree. This helps thicken the soup.
- Add the shredded chicken to the pot. (Any kind of shredded chicken can be used. I boiled boneless chicken breasts, but you could shred a rotisserie chicken, cut up roasted chicken, etc. It’s up to you). Cook for a few minutes and season with salt and pepper as necessary.
- Warm the coconut cream. I drained the water out of the can of coconut cream, and only used 3/4 cup of the thick part. Stir that into the pot. Remove from heat.
- Stir in the chopped spinach. Allow to cook for a few minutes, until the spinach is lightly wilted.
- Enjoy! This can be saved in the refrigerator for a few days, or frozen.
Please let me know if you make this! It MAKES MY DAY when instagram friends post that they’ve tried one of my recipes on their story or page. If you do make something of mine, I’d love for you to share it and use #sevenlayercharlotte so that I can see 🙂
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