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Creamy Chicken Pot Pie Soup
COOK TIME
30
minutes
TOTAL TIME
30
minutes
SERVINGS
4
INGREDIENTS
2
tbsp
coconut oil or ghee
2
gloves fresh garlic
minced
1/4
cup
diced onion
3
stalks celery
chopped
1.5
cups
frozen Peas and carrots
1/2
tsp
rosemary
1/2
tsp
oregano
1
cup
full fat coconut milk
4
cups
chicken broth
1
lb
shredded chicken
I boil chicken breasts to make the broth and then shred them
INSTRUCTIONS
Melt oil in a large pot over medium high heat. Add garlic, onion, and celery to pot. Sauté for 6-7 minutes, until soft. Add frozen peas and carrots with the oregano, rosemary, salt, and pepper. Cook for an additional 5 minutes.
Pour in broth and coconut milk. Bring to a boil and then reduce heat to simmer for 10 minutes to thicken.
Add in chicken and simmer for 5-10 minutes, until warmed throughout.
Serve with some paleo biscuits and enjoy!