Chicken Vegetable Soup with Cashew Cream by Tamera

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 116.5
  • Total Fat: 6.0 g
  • Cholesterol: 5.2 mg
  • Sodium: 739.3 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 8.1 g

View full nutritional breakdown of Chicken Vegetable Soup with Cashew Cream by Tamera calories by ingredient
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Introduction

A healthy alternative to the cream based cream of chicken soup. I promise you will not miss the cream! It not only has a wonderful creamy flavor, it also has a much longer shelf life than the traditional cream base. No one will know the difference! A healthy alternative to the cream based cream of chicken soup. I promise you will not miss the cream! It not only has a wonderful creamy flavor, it also has a much longer shelf life than the traditional cream base. No one will know the difference!
Number of Servings: 6

Ingredients

    3 stalk, medium (7-1/2" - 8" lon Celery, raw
    1 large Onions, raw
    4 medium Carrots, raw
    1 tbsp Extra Virgin Olive Oil
    1 tbsp Butter, salted
    6 ounces or half a package Chicken - Boneless & Skinless Breast
    1/4 tsp Garlic powder
    1/4 tsp Oregano dried leaves
    1 oz Holland House Cooking White Wine
    2 tsp Kosher Salt
    1/2 tsp Pepper
    8 cup (8 fl oz) Water, tap
    1 tbsp Parsley, dried
    1 half or one small Bay Leaf optional
    1 serving Raw String Beans (10 beans-4" long)
    1/8th cup Cashew Nuts, Raw blended with 1/2 cup water



Tips

This soup has so many options. You can add kale, spinach, top with different types of roasted nuts or pumpkin seeds to serve. If you eat cheese just a little would go a long way.


Directions

Cut the onion, carrots and celery (not the green beans) into small cubes.
Place in the bottom 3-4 quart stock pot with oil and butter and season with salt and pepper.
Saute' on medium low. Cook stirring often until all vegetables are nicely tender and browned a bit.
While they are cooking cut up the chicken.
Cut the raw chicken into about the same size cubes as the vegetables. Sprinkle with some of the salt, garlic powder, pepper and oregano.
Add chicken to vegetables and saute' until just cooked.
Add white wine and deglaze pan Cook off alcohol about 1 minute.
Add water, parsley and spiced to taste with and rest of the salt and pepper.
Cover and simmer about 40 minutes stirring once in a while.
Place raw cashews in nutriblender with 1/2 cup water and blend until completely smooth. (or use cashew milk, almond milk will not taste right)
Trim and cut beans in half or thirds. Add to boiling soup and cook about 2-3 minutes.

I like to serve this with a little Parmesan cheese and or roasted chopped almonds.


Serving Size: 6 bowls of deliciousness!

Number of Servings: 6

Recipe submitted by SparkPeople user PASTA3.

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