Chicken Pot Pie Soup

Ingredients

• 2 tbsp coconut oil

• 1 onion, diced

• 5 cloves garlic, minced

• 2 cups low/no-sodium chicken broth

• 3 carrots, chopped

• 2 celery ribs, diced

• 1/2 tsp black pepper

• 1/2 tsp cayenne, optional

• 1 tbsp chopped fresh sage

• 2 tsp chopped fresh thyme

• 2 tsp chopped fresh rosemary

• 3 cups cooked chicken, shredded

• 2 tbsp arrowroot powder

• 1/2 cups cold water

• 1 full-fat canned coconut milk (optional)

Directions

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. Cover with a lid, reduce heat to low, and simmer for 10 minutes.

3. Remove lid, add carrots and cook for 9-10 minutes, or until carrots are tender when pierced with a fork.

4. Add the celery, herbs, spices, and cooked chicken. Raise the heat to medium low.

5. Mix arrowroot powder and cold water into a slurry. Slowly drizzle the slurry into the soup while mixing. Cook for 5 minutes or until thickened and heated through.

6. Add the coconut milk (if using) and stir well to combine. Ladle into bowls and serve hot.