Creamy Chicken Soup
  • 2 Tablespoons butter or ghee
  • 1 large yellow onion, chopped
  • ½ lb celery root, peeled and cut into ½ inch squares (about 2 cups chopped)
  • ½ lb celery root, peeled and roughly chopped (about 2 cups chopped)
  • 4 cups homemade chicken broth
  • ½ cup coconut milk (if in earlier stages of GAPS, replace with chicken broth or cultured cream)
  • 1 cup chopped carrots
  • 2 teaspoons sea salt
  • ¼ teaspoon ground black pepper
  • ⅔ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 pound shredded or cubed cooked chicken
  • ⅔ cup frozen English peas
  1. In a large saucepan, heat the butter and then add the onions, sauteeing until fragrant (about 5-7 min).
  2. Add ½ lb roughly chopped celery root and pour in the chicken broth.
  3. Bring to a boil, reduce heat and simmer for 10 min, or until celery root is fork tender.
  4. Using a slotted spoon, remove the celery root from the soup and add it to a blender with ⅔ c coconut milk.
  5. Puree and set aside.
  6. Add the carrots, the rest of the celery root, salt and pepper, and the herbs to the saucepan and simmer for about 10 minutes.
  7. Add in the pureed celery root, the peas, and the chicken and simmer for a few more minutes, until peas and chicken are heated through and vegetables are done.
Recipe by GAPS Diet Journey at