Creamy Chicken Vegetable Soup

A grounding, anti-inflammatory meal to support digestion, immunity, and gentle detoxification

Winter is a season that naturally calls for warmth, slowing down, and nourishment that feels both comforting and supportive. Soups like this one offer more than just coziness — they provide hydration, easily digestible protein, minerals, and antioxidants that help the body do what it’s designed to do: heal, repair, and restore.

This creamy chicken vegetable soup is not heavy or inflammatory. Instead, it’s designed to be digestive-friendly, blood sugar–balancing, and supportive of immune and detox pathways, making it an ideal meal during colder months or anytime digestion feels sensitive.

Why These Ingredients Are Healing

Each ingredient in this soup plays a functional role:

Chicken provides high-quality protein to support immune health, tissue repair, and stable blood sugar
Celery and carrots support hydration, digestion, and gentle liver detoxification
Onion and garlic provide sulfur compounds that support liver detox pathways and immune function
Mushrooms offer antioxidants and immune-modulating compounds
Spinach supplies magnesium, folate, and chlorophyll to support detoxification and gut health
Ghee supports fat-soluble nutrient absorption and bile flow while being easier to digest than many dairy products
Arrowroot powder thickens the soup gently without irritating the gut, unlike flour-based thickeners
Herbs like thyme and marjoram support digestion, circulation, and immune health

Together, these ingredients create a meal that feels nourishing without overwhelming the digestive system — a key principle of functional healing.

Creamy Chicken Vegetable Soup Recipe

Prep Time: 10 minutes

Cook Time: 27 minutes

Total Time: 37 minutes

Serves: 8

Ingredients

1 lb chicken breast, cooked and shredded
4 celery stalks, thinly sliced
2 medium carrots, thinly sliced
1 small sweet white onion, chopped
1 garlic clove, minced
2 cups baby portobello mushrooms, sliced
1 cup fresh spinach leaves
3 cups chicken stock
3 cups unsweetened almond milk
¼ cup arrowroot powder
3 Tbsp ghee
1 tsp dried marjoram
2 sprigs fresh thyme
1 tsp sea salt
¼ tsp black pepper

Directions

Step 1:

Melt 1 tablespoon of ghee in a large stock pot or dutch oven over medium heat. Add celery, carrot and onion. Cover and cook 5 minutes. Add garlic and mushrooms to pot. Stir well, cover and cook an additional 5 minutes. Add chicken stock and thyme sprigs to the pot and bring to a boil. Reduce heat to low.

Step 2:

In a separate medium saucepan, heat remaining 2 tablespoons of ghee over low heat until melted. Gradually whisk in half of the arrowroot powder to make a rue. Break up any clumps. Gradually add almond milk, whisking constantly until fully incorporated. Whisk in remaining arrowroot powder. Continue to heat until boiling, whisking occasionally until almond milk is thickened and creamy, about 5 minutes.

Step 3:

Pour almond milk mixture into the pot with vegetables and stir well. Add chicken and marjoram. Bring to a low boil and reduce heat to simmer for 10 minutes. Remove thyme and discard. Add spinach and allow to wilt for 2 minutes. Season with salt and pepper. Serve hot.

Tip: Avoid overheating once thickened, as high heat can cause arrowroot to thin again.

Functional Nutrition Tips

This soup pairs well with slow, mindful eating, which further supports digestion and bile flow
Leftovers store well and make an excellent reheat-and-eat meal during busy weeks
If dairy-sensitive, this soup remains creamy without cream — making it a great anti-inflammatory option

Healing doesn’t require complicated protocols or extreme changes. Sometimes, it looks like a warm bowl of soup that provides nourishment, comfort, and steady support for the body’s natural rhythms.

Meals like this remind us that food can be both deeply healing and deeply comforting — a foundation for sustainable health through every season.

Wild Pastures. (n.d.). Creamy chicken vegetable soup. Wild Pastures. https://recipes.wildpastures.com/recipe/creamy-chicken-vegetable-soup