In The Kitchen W/ Haven Nutt Chicken Soup

In The Kitchen W/ Haven Nutt Chicken Soup

Haven is back with a very delicious free range chicken soup recipe.

This soup is share to warm you up on a cold day or save you some time when you are busy. 


Prep time 10 min

Cook time 45 min

• 2 Tbsp olive oil

• 4 garlic cloves, minced

• 1 white onion, diced

• 4 Tbsp arrowroot flour

• 3 stalks celery, finely diced

• ¼ cup cold water

• 2 12 0z bags frozen organic mixed veggies

• 1 12 oz bag frozen spinach, thawed (peas, green beans, carrots, corn), thawed

•4 cups shredded rotisserie chicken 2 tsp salt.

1 tsp pepper 1-2 tsp thyme 8 cups chicken broth

1 cup unsweetened cashew milk


Heat a large pot over medium heat. Add the olive oil. Add the onions and sauté until translucent (about 2-3 minutes). Stir in the celery, peas, green beans, carrots, corn, and garlic. Sauté, stirring occasionally, for about 10-15 minutes, until the veggies are soft. While the veggies cook, mix the arrowroot flour and the cold water together in a small bowl. Add the spinach to the pot, and cook for an additional 3 minutes, stirring occasionally. Stir in the chicken, all spices, and the arrowroot mixture. Whisk the mixture to thicken. Add the chicken broth and bring to a boil. Once boiling, turn the heat to medium-low and bring the soup down to a simmer. Stir in the cashew milk. Simmer on low for 20-25 minutes.

Makes 10 servings

Grab the cookbook by Haven Nutt here

NFM Staff
Author: NFM Staff

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