Paleo Chicken Pot Pie Soup
A comforting and hearty soup that captures the essence of traditional chicken pot pie without the crust, perfect for chilly evenings.
Ingredients
Vegetables and Potatoes
- 1 pound Yukon gold potatoes (chopped)
- 1 cup water
- 1.5 cups chopped carrots (about 3 medium)
- 1.5 cups chopped celery
- 1 cup diced green onion substitute regular onion if not low FODMAP
- 1 pound diced Yukon gold potatoes
- 3-4 cups chicken broth or water depending on desired thickness
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1.5 cups frozen French green beans
- 1 teaspoon salt divided, or to taste
Chicken and Dairy Alternatives
- 1.5 cups unsweetened almond milk
- 1 tablespoon garlic oil
- 2 tablespoons fat of choice (avocado oil recommended)
- 2 pounds cooked chicken (chopped)
Instructions
Preparation of Potato Puree
- Combine the chopped Yukon gold potatoes with a cup of water in a small saucepan. Cover and cook on medium heat for about 10 minutes, stirring occasionally.
- Once the potatoes are tender, drain any excess water and add the almond milk. Blend until smooth using an immersion blender.
Cooking the Soup
- In a large pot or Dutch oven, heat the garlic oil and chosen fat over medium heat.
- Sauté the carrots, celery, diced green onions, and additional chopped Yukon gold potatoes for about 5 minutes until softened.
- Pour in 3 to 4 cups of chicken broth or water, adding fresh thyme, rosemary, frozen green beans, and salt. Cover and simmer for 10 minutes, stirring regularly.
- Stir the potato puree into the broth mixture and then add the chopped cooked chicken. Cook uncovered for another 10 minutes.
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Notes
Serve warm, garnishing with fresh herbs if desired. Pair with a side salad or cauliflower rice.