Tuesday, January 25, 2011

Creamy Chicken and Thyme Soup (GAPS friendly, gluten- and grain-free)

This soup is so delicious, and a great way to get plenty of vegetables into everyone in the family. It started as a vegetable soup puree recipe from Nourishing Traditions, but I added meat and left it chunky to make it into a full meal. Don't be afraid to make it if you don't have any creme fraiche on-hand, as it is delicious without it as well! Everyone in our family loves this soup! It also freezes well, so I usually double the recipe and freeze the leftovers in 2-cup glass containers so my husband can take them to work for lunch.

Creamy Chicken and Thyme Soup:
  • 2 medium onions or leeks, chopped
  • 4 carrots, chopped
  • 4 Tb butter or ghee
  • 1.5 quarts homemade chicken stock
  • several sprigs fresh thyme (or used dried)
  • salt and pepper
  • 4 zucchinis or yellow summer squash, sliced thinly
  • 1.5 lb ground turkey, chicken, or leftover poultry from roast
  • creme fraiche, optional (or you could use sour cream, but it does not melt down into the soup as well)
  • splash of red wine vinegar (you probably won't need this if you're not using homemade stock; my stock tends to be very strong and a little bit sweet so the vinegar helps to balance the flavors)

Cook carrots and onions/leeks in butter (or ghee) until mostly soft. Add ground meat (if using) and season with salt and pepper. Cook the meat a bit, but don't worry about cooking it all the way just yet. Add stock and thyme (throw in the sprigs whole as the leaves will fall of while cooking); bring to a low simmer. Skim off any foam that rises to the top. Cook until veggies and meat are nearly done. Add zucchini/squash and cook for about 10 minutes. Remove the stems from the thyme (all the leaves should have fallen off by now). If using leftover chicken, throw that in and turn off heat once warmed through. Add a splash of vinegar if the broth tastes too sweet. Ladle into bowls and let cool a bit. Then add a dollop of creme fraiche to each bowl and stir in (don't add this while the soup is piping hot). Enjoy!

This recipe is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, and Pennywise Platter at The Nourishing Gourmet!


crystal said...

I adore chicken soup and adding creme fraiche sounds like a great idea. Thanks.
PS: Your baby looks so sweet!

Sarah Smith said...

Yes, the cream makes it very nice. The big difference between this soup and the normal chicken and veggie type is the addition of thyme. It really adds a nice flavor.
PS Thanks. He is sweet!

Megan said...

I think I must have my seasons mixed up! It's in the 90s here and just this past week I've made 2 soups -- this one is simmering on the stove right now! What I love is that it smells DELISH and the ingredients are things I easily have on hand (well, dried thyme). Can't wait to taste the finished product!

Sarah Smith said...

I've still been making soups too! They are such a staple item on GAPS. I hope it turns out great!

Anonymous said...

Sounds great.

Anonymous said...

We made this tonight. It's a wonderful soup. I sauteed chicken liver in some chicken fat with onions and garlic, added that to the broth and used the stick blender to blend it up, then added the other veggies for chunks. It was fantastic!
Thanks for the recipe idea.

Jenifer said...

That sounds like a wonderful idea Anonymous! I've been looking over Sarah's recipes because they are all so good and am going to try this. We are finishing up processing some chickens and have plenty of livers. Thank you, and thank you Sarah for all the wonderful recipes you post here!

Sarah Smith said...

You're welcome!!