Cranberry Chicken Soup

Simply put….Thanksgiving in a soup. 🦃

Recipe

Time: ~ 1.5 hrs

Servings: 8

Equipment

Ingredients 

  • 1 can of cranberry sauce

  • 3 lbs boneless, skinless chicken thighs

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tbsp olive oil

  • 1 tbsp grass-fed butter

  • 1 large yellow onion, chopped

  • 2 large carrots, chopped

  • 3 celery sticks, chopped

  • 4 garlic cloves, minced

  • 4 1/2 cups chicken broth

  • 1 cup cold filtered water

  • 1/2 cup all-purpose flour

  • 1 cup white rice

  • 1 bay leaf

  • 1 1/2 cups heavy cream

  • 1 tbsp coconut oil

  • 1 tbsp rosemary, minced

  • 1 tbsp chives, minced

  • 1 bunch kale, torn into bite-sized pieces

  • 1/2 lemon, juiced

Instructions 

Prep

  • Season the chicken thighs with salt and pepper.

  • Add olive oil and butter to the dutch oven on medium-high heat.

  • Brown the thighs on both sides and place on the side.

  • Add the onion, carrots, celery and garlic and cook until soft, about 8-10 minutes.

Cook

  • Add 1/2 cup chicken broth, stir, cook for 3 minutes.

  • Reduce to medium heat and add the flour, stir for 2 minutes.

  • Pour in the rest of the broth and water.

  • Stir and cook for 5 minutes.

  • Add the rice and stir.

  • Add the chicken and bay leaf.

  • Reduce to simmer and cook for 35 minutes.

  • Remove the chicken, shred, return to the pot.

  • Add the heavy cream, coconut oil, rosemary, chives, and kale.

  • Stir and let simmer for 10 minutes.

  • Taste the rice and ensure it’s cooked.

  • Remove the bay leaf, squeeze the lemon, and serve with cranberry sauce.

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