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Paleo Whole30 Chicken Pot Pie Soup

Jessica DeMay
  • 45 minutes
  • Serves 7
  • Save

INGREDIENTS

2

lbs Chicken, cooked

1 1/2 cups

Carrots

1 1/2 cups

Celery

1 1/2 cups

French green beans, frozen

1 cup

Green onion

1 tbsp

Rosemary, fresh

1 tbsp

Thyme, fresh

2 lb

Yukon gold potato, organic

1 1/2 cups

Almond milk, unsweetened

2 tbsp

Fat of choice- avocado oil

1 tsp

Salt

1 tbsp

Garlic oil

3 cups

Broth or water

1 cup

Water

View Detailed Directions

NOTES

  • In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
    While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
    Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
    Add the potato puree to the soup, stir in chicken and cook for 10 more minutes uncovered.

    Kayti Young • 2019-05-11

3 people Recommend This Recipe