“Creamy” Chicken Vegetable Soup without the Cream

There are two things I love in my kitchen, my Instant Pot and Homemade Soups.  I love the Instant Pot (IP) because it’s fast and reliable, and homemade soups because I can hide veggies in them from my kids. Soups are so warm on a cold night and oh so packed with nutrients.

Soups are one of those things that it is easy to double the recipe and froze some for a later date.  It’s nice to have a one pot meal to make dinner time easy and the clean-up a breeze.  Can you tell I love the “easy” button?  

Especially, during this time of year it is so helpful to have soups around to boost our nutrients and to have healing broths available to support our guts and immune system.  A few years back I put together a soup ebook called the, “The Healing Powers of Soup”. It’s currently on sale.  There are great recipes in there.

Below is one of my newer favorite soup recipes.  It’s gluten free, soy free and just outside a little optional butter it’s dairy free.  It’s also jammed packed full of veggies and it tastes great.  I feel like I’m eating a creamed soup, but your not.

I hope you will make this soup for your family.  Enjoy


“Creamy”Chicken Vegetable Soup

1 qt organic or homemade chicken broth
2 zucchini’s, chopped 
1 cauliflower head, broken into florets 
1 onion, chopped
1 potato, cubed (optional)
2 cloves garlic, pressed or minced
2 cup carrots, coined
6 celery ribs, diced
1 cup shredded, pre-baked chicken
1/4 cup fresh parsley
2-3 tsp celery seed
2-3 tsp dried rosemary
2 tsp dried thyme
2 tbsp grass fed butter (optional)
sea salt and pepper to taste



1. In a medium pot, combine broth, zucchini, cauliflower, onion, potato, celery, carrots and garlic.
2. Simmer for 20 minutes, or until the veggies are soft.
3. Scoop out the carrots and set aside
4. Add soup to the blender (I love my Blendtec!),  or use a stick blender and blend until completely smooth – Do it in small batches if needed.
5. Return your blended soup to the pot, along with shredded chicken and carrots.
6. Add seasonings, stir in and allow to sit briefly. Remove from heat.

****Please Note:  If using the Instant Pot, put all ingredients in the Instant Pot with the carrots being the last item to put in.  Cook everything on the soup button for about 12 minutes.  Once fully cooked, remove the chicken and shred it.  Remove the carrots and set aside.  Use a stick blender in the Instant Pot and blend.  Return the chicken and carrots to the pot and enjoy.

Wondering if you have food sensitivities?  Don’t guess, Test! 
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  • Sue Nelson

    Reply Reply February 1, 2018

    I have been tested.
    My allergies are IgG.
    Turkey, blow up joints,
    Rice, Black pepper
    Cow milk

    Sometimes pork, beef, strawberries,
    Wheat I avoid, too
    If I eat cheese or milk products I get
    Anyway I am drinking green shakes.
    I have had strength testing and blood tests, and skin poking.
    Food allergies got worse with drops.
    Stopped them.

    • Beth

      Reply Reply February 8, 2018

      It’s good that you have sought out some help for your situation. Good to know which foods affect you.

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