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Chicken Pot Pie Soup 🥣🥕🧅
Chicken pot pie soup is a classic hug in a bowl. Hello, my favorite comfort food.
It’s been a very cold, snowy winter at our house in Utah. We’ll take it because we need the water, but it also makes me want to stay inside more and just cuddle up with a bowl of soup.
This soup has all the creamy, satisfying flavors of chicken pot pie with the ease and simplicity of a pot of soup.
We absolutely love soup at our house! It’s super cozy, warming, filling, nutritious, and ready to eat wherever you are! I love to double my soup recipes whenever possible because soup makes wonderful future meals!
There’s just something cozy, homey, and extremely comforting about a big stockpot of homemade soup sitting on the stove:
Your kitchen smells delicious, soup is economical, and it’s great because dinner is ready even if you’ll have a few stragglers who come home later in the evening after work or sports.
I’m in love with the high protein + veggie combo here! Loads of cozy flavors and variety happening in this pot.
I make soup often for many reasons, but especially because it’s very satisfying and a healthy, economical choice for our large family.
Hope you love it too! â¤
Soup always tastes even better the next day. This chicken soup stays great refrigerated for 3 days or frozen for up to 2 months.
🥛Use ANY unsweetened/plain milk of your choice. My personal favorites for this soup are unsweetened coconut milk or cashew milk. Any unsweetened nut milk, coconut milk, high-quality grass-fed cow’s milk, or heavy cream all work really well here. Use what you personally like and have on hand.
ðŸ–Try this with our Homemade Bone Broth Recipe.
8 servings
Ingredients:
- 2 Tbsps ghee or clarified butter
- 1 large yellow onion, diced
- 3 medium carrots, thinly sliced
- 1 yellow bell pepper, finely diced
- 1 orange bell pepper, finely diced
- 3 celery ribs, finely chopped
- 8 oz white mushrooms, sliced
- 4 fresh garlic cloves, minced
- 2 Tbsps GF flour or Arrowroot powder
- 6 cups chicken bone broth
- 1 lb Yukon gold potatoes, peeled and small diced
- 4 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 x 14.5 oz can of unsweetened coconut milk
- sea salt and ground black pepper to taste
- a handful of fresh parsley, finely chopped
Instructions:
Melt your butter in a large stockpot or Dutch oven over medium heat.
Sauté the onion, carrots, bell peppers, and celery for 3-4 minutes.
Stir in the mushrooms and garlic, and continue to saute, stirring, for another minute or so.
In a small bowl, whisk the gluten-free flour with 2 heaping tablespoons of bone broth until smooth to create a slurry and set aside.
Add this slurry to the pot, together with the rest of the bone broth, potatoes, and cooked chicken. Allow it to come to a brisk boil, then reduce the heat to a simmer.
Stir in the peas and coconut milk.
Simmer your soup for 25-30 minutes or until the potatoes are falling apart, and tender, and the soup is creamy.
Taste and add sea salt and ground pepper if desired.
Add your freshly chopped parsley and stir to combine.
Ladle into serving bowls.
Serve hot and enjoy!
â¤ï¸Rachel
Ingredients
- 2 Tbsps ghee or clarified butter
- 1 large yellow onion, diced
- 3 medium carrots, thinly sliced
- 1 yellow bell pepper, finely diced
- 1 orange bell pepper, finely diced
- 3 celery ribs, finely chopped
- 8 oz white mushrooms, sliced
- 4 fresh garlic cloves, minced
- 2 Tbsps GF flour or Arrowroot powder
- 6 cups chicken bone broth
- 1 lb Yukon gold potatoes, peeled and small diced
- 4 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 x 14.5 oz can of unsweetened coconut milk
- sea salt and ground black pepper to taste
- a handful of fresh parsley, finely chopped
Instructions
- Melt your butter in a large stockpot or Dutch oven over medium heat.
- Sauté the onion, carrots, bell peppers, and celery for 3-4 minutes.
- Stir in the mushrooms and garlic, and continue to saute, stirring, for another minute or so.
- In a small bowl, whisk the gluten-free flour with 2 heaping tablespoons of bone broth until smooth to create a slurry and set aside.
- Add this slurry to the pot, together with the rest of the bone broth, potatoes, and cooked chicken. Allow it to come to a brisk boil, then reduce the heat to a simmer.
- Stir in the peas and coconut milk.
- Simmer your soup for 25-30 minutes or until the potatoes are falling apart, and tender, and the soup is creamy.
- Taste and add sea salt and ground pepper if desired.
- Add your freshly chopped parsley and stir to combine.
- Ladle into serving bowls.
- Serve hot and enjoy!
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