This soup is from my high school cooking recipe book. I altered the recipe to be a little tastier and of course gluten free. So this is my version of my high school recipe.

Gluten, egg, nut free


  • 2 large chicken breasts, sliced
  • 1 brown onion, diced
  • 1 clove garlic, crushed
  • 1/2 Tbsp. Olive oil
  • 1 carrot, diced
  • 1 1/2 Cup broccoli, chopped into small pieces
  • 1 1/2 Cup cauliflower, chopped into small pieces
  • 3 large mushrooms, chopped
  • 1 litre (4 Cups) chicken stock BONE BROTH
  • 1/2 tsp. mixed herbs
  • 1/2 Cup thicken cream (take it out of the fridge when you get the ingredients out and leave it out)
  • 1 Tbsp. tapioca, rice or corn flour mixed with 1 Tbsp. water
  • Pinch of salt and pepper


  • Heat a large saucepan on medium/high heat. Add the olive oil and heat for 30 seconds.
  • Add onion to the pan and cook, stirring for 2 minutes and then add in garlic. Stir for 1 minute.
  • Turn heat up to high and add in chicken. Cook stirring for 1 minute then toss in the vegetables, salt and pepper.
  • Cook stirring for 2 minutes then pour the stock over it. Sprinkle the herbs in.
  • Put the lid on the pan, bring to the boil then reduce the heat to low.
  • Simmer for 30 minutes.
  • Pour in the cream and flour mix while you are stirring the soup.
  • Simmer with the lid off for 10 minutes.
  • Serve as it is.

Leave a Reply

search previous next tag category expand menu location phone mail time cart zoom edit close