Herbed Cream of Chicken Soup


  • 2 tablespoons butter or butter substitute
  • 1 tablespoon olive oil
  • 2 cups sweet onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 scant teaspoon salt
  • Fresh cracked pepper
  • 2 teaspoons bouillon paste* or bouillon granules
  • 1/2-1 teaspoon herbs de Provence (a French blend found in spice aisle)
  • 2-14 oz cans chicken broth
  • 1-13.5 oz Andre Prost Coconut Milk (found in the baking aisle)
  • 3 cups diced rotisserie chicken
  • 3 tablespoons all-purpose flour
  • 1/2 cup chopped parsley (flat leaf, not curly)
  • *We use Better Than Bouillon (paste) for our tests

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


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


  • 8 cups


  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.

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