Chicken Pot Pie Soup
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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