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.
- Recipe by: Lorrie Cordain
- Serves: 4
- Meal: Dinner
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
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)
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.
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.
Remove lid, add carrots and cook for 9-10 minutes, or until carrots are tender when pierced with a fork.
Add the celery, herbs, spices, and cooked chicken. Raise the heat to medium low.
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.
Add the coconut milk (if using) and stir well to combine. Ladle into bowls and serve hot.