Chicken Pot Pie Soup
Chicken Pot Pie Soup (dairy free, gluten free, paleo)
With the weather getting cooler, I tend to want something warm like soup. Many people believe that soup is very healthy, and it is, if you make it yourself. Unfortunately, many store bought soups and restaurants soups are loaded with bad salts, sugar (sometimes), gluten, and preservatives. Homemade soup is far healthier, and I think taste better. It might take more work than what comes in a can, or at a restaurant, but it’s worth it. This chicken pot pie soup is free from the stuff you don’t want, but has all the taste you do want. So if you have been wanting that comfort food without the guilt, then give this recipe a try!
Details
Main Dishes, dairy-free, gluten free, paleo
Ingredients
3 cups cooked chicken or turkey
2 tbsp. butter or oil of choice
1 onion diced (optional)
1 pound peeled red potatoes cubed (about 6-8 red potatoes)
2 1/2 cups chicken or turkey broth
3 carrots coined
2 celery sticks diced
1 cup frozen peas
1/2 cup frozen green beans
1 tsp. salt (add more salt if needed)
1/2 tsp. black pepper
1 tbsp. sage
2 tsp. thyme
2 tsp. rosemary
1 cup full fat coconut milk
InstructionsHeat a large soup pot on high heat. Add oil or butter. Add carrots, celery, and onions. Then add salt, pepper, sage, thyme, and rosemary.
Cook for about 5 minutes. Stir frequently.
When the carrots, celery, and onions have cooked for about 5 minutes, add the broth, peas, and green beans. Turn the heat down to medium and cover with lid.
In a different medium/pot. Boil potatoes until fork tender. About 15 minutes.
When potatoes are tender, strain water out of pot, take half of them out, and put into a blender. Add a can of coconut milk and puree until smooth.
Pour the potato/milk mixture into the soup pot, and add in the rest of the potatoes.
Cover with lid, and cook on medium heat for about 20-25 minutes.
Note: (Potatoes absorb a lot of salt, I usually end up adding a lot more salt than the recipe calls for, so make sure to check the saltiness.)