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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 people 1x
- Category: Soup
- Cuisine: American
Scale
Ingredients
- 2 tablespoons coconut oil
- 1 onion, diced
- 5 cloves garlic, minced
- 2 cups low/no sodium chicken broth
- 1 cup full-fat canned coconut milk
- 3 carrots, chopped
- 2 celery ribs, diced
- ½ teaspoon black pepper
- ½ teaspoon cayenne, optional
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 3 cups cooked chicken, shredded
- 2 tablespoon arrowroot powder
- ½ cup cold water for arrowroot powder
Instructions
- 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 and reduce heat to low.
- Cook for an additional 10 minutes.
- Put the coconut milk in a blender and puree. Set aside.
- Add carrots to the pan of broth and bring to a boil, cover with a lid and reduce heat to low.
- Cook for 9-10 minutes, or until carrots are tender when pierced with a fork.
- Add the celery, spices, and cooked chicken.
- Mix arrowroot powder and cold water into a slurry and slowly drizzle into soup while mixing.
- Raise the heat to medium low and cook for 5 minutes or until thickened and heated through.
Notes
Keywords: Paleo, Chicken, Pie, Soup, Chicken Pot Pie, Warm, Winter, Fall
