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Chicken Pot Pie Soup

Servings: 8

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!