The ingredient list looks long, but it's mainly because of the different dried herbs. Feel free to substitute any flavours you'd like. It's mild because I serve it to my son, but some heat from chilis would be delicious too.
This recipe can be made dairy free by substituting a dairy substitute for the milk and yogurt. I use goat's milk and yogurt because my son can't digest regular dairy.
Serves 4
Ingredients
1-2 tablespoons olive oil
3 chicken breasts, cut into 1 1/2 inch chunks
3 celery stalks, sliced
2 carrots, peeled and cut into rounds
1 onion, diced
2 cloves garlic, minced
1 tsp. cumin
1 tsp. each dried parsley, thyme and rosemary
1/4 tsp. paprika
1/4 tsp. cayenne pepper, or more to taste
salt and pepper to taste
1 cup frozen peas
1/2 cup frozen corn kernels
1 can white cannelini beans, drained and rinsed
3 cups chicken broth
1 cup goat's milk
1/4 cup gluten free all-purpose flour (I use Bob's Red Mill)
1/2- 1 cup plain yogurt (I use goat's yogurt)
Chopped parsley or coriander for garnish (optional)
Grated cheese for garnish (optional)
Directions
1- Heat olive oil in a soup pot and add chicken breast chunks. Cook on medium heat until no longer pink in the middle. Add gluten free flour and stir to coat chicken.
2- Add onions, garlic, celery and carrots. Add dried herbs, paparika, cayenne pepper and salt & pepper. Cook until vegetables begin to soften, approx. 5 minutes
3- Pour chicken broth into pot and bring to a boil. Turn down heat to simmer. Cover and let cook, approx. 15 minutes.
4- Add milk, beans, peas and corn and stir to combine. Adjust seasonings and cook covered another 15 minutes.
5- Stir in yogurt before serving. Garnish bowls with chopped fresh herbs and grated cheese, if desired. Serve hot!
