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Paleo Chicken Pot Pie Soup

The seasons are changing and the cold days of Winter are upon us. This Paleo version of a favorite comfort food is perfect for taking the chill off. Paired with a side of fresh fruit, this dish is both delicious and nutritious. Make extra for the next day as this one keeps well in the fridge.

Scale

Ingredients

Instructions

  1. Melt coconut oil in a dutch oven or heavy bottomed pot over medium heat. Add the onions and garlic and sauté for 5 minutes, or until soft.
  2. Next, add the chicken broth to the pot and bring the broth to a boil.
  3. Cover with a lid and reduce heat to low.
  4. Cook for an additional 10 minutes.
  5. Put the coconut milk in a blender and puree. Set aside.
  6. Add carrots to the pan of broth and bring to a boil, cover with a lid and reduce heat to low.
  7. Cook for 9-10 minutes, or until carrots are tender when pierced with a fork.
  8. Add the celery, spices, and cooked chicken.
  9. Mix arrowroot powder and cold water into a slurry and slowly drizzle into soup while mixing.
  10. Raise the heat to medium low and cook for 5 minutes or until thickened and heated through.

Notes

Chicken Pot Pie Soup Ingredients

 

Chicken Pot Pie Soup

Keywords: Paleo, Chicken, Pie, Soup, Chicken Pot Pie, Warm, Winter, Fall