Herbed Cream of Chicken Soup

This creamy chicken soup is bursting with flavor.  Andre Prost Coconut Milk replaces cream for a delightfully rich and satisfying soup.

8 cups


20 minutes to assemble
35 minutes to cook
Total time: 55 minutes

1. Add butter and olive oil to a soup pot. Heat until melted. Add onions, carrots, celery, salt and pepper to taste. Sauté until vegetables begin to soften. Mix in bouillon paste (or granules) and herbs. Cook until herbs are fragrant and paste is mixed in.
2. Add broth and Coconut Milk. Bring to a boil and turn down to a simmer for 5-10 minutes. Add diced chicken and cook until heated through.
3. Add 3 cups soup to a blender. While blending, slowly sprinkle flour through center hole of blender cover until smooth. Return soup to pot. Stirring constantly, cook 5 minutes to make sure flour is cooked. Mix in parsley and serve.