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Paleo Chicken Pot Pie Soup

By ascendbodyJanuary 20, 2017

Recipe credit: Ashley Thomas

Ingredients:

  • 3 cups cooked chicken, white and dark meat
  • 2 tablespoons butter or ghee or fat of choice
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1 pound peeled potatoes, roughly chopped
  • 1 pound peeled potatoes, diced
  • 2 cups organic chicken broth
  • 1 cup full-fat canned coconut milk
  • 3 carrots, chopped
  • 2 celery ribs, diced
  • 1 cup frozen peas
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne, optional
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary

Instructions:

  1. Melt the butter in a dutch oven or heavy bottomed pot over medium heat.
  2. Add the onions and garlic and saute for 5 minutes, or until soft.
  3. Next, add the 1 pound of roughly chopped potatoes and chicken broth to the pot. Bring the broth to a boil then cover with a lid and reduce the heat to low. Cook for 10 minutes, or until the potatoes are fork tender.
  4. Turn the heat to low.
  5. Use a slotted spoon to scoop the potatoes into a blender. Add the coconut milk to the blender and puree. Set aside for now.
  6. Add the pound of diced potatoes and the carrots to the pan (the carrots and potatoes should be about the same size).
  7. Bring the broth to a boil, cover with a lid and reduce heat to low. Cook for 9-10 minutes, or until the potatoes and carrots are fork tender.
  8. Add the celery, peas, spices, cooked chicken and pureed potatoes to the pan and mix well.
  9. Raise the heat to medium low and cook for 5 minutes.
  10. Serve.

For original recipe, go to: http://myheartbeets.com/chicken-pot-pie-soup-paleo/

 

 

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