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This chicken pot pie soup is *hands down* my favorite soup right now! I literally have been eating it for breakfast all week because I can’t wait haha But seriously, its so good! This is a group pleaser for sure 🙂
Ingredients:
- 2 medium/large carrots
- 3 medium sweet potatoes
- 2 parnsips
- 16 oz bone broth
- 1 tsp rosemary
- 2 tsp sea salt
- 1 1/2 tsp thyme
- 1/2 tsp arrowroot powder
- 2 precooked chicken breasts (Click here for the best shredded chicken recipe)
- 12oz frozen peas and carrots
- 13.5 oz coconut milk
What I used for this recipe:
Instructions:
- Dice sweet potatoes, carrots and parsnips and place in large pot.
- Add bone broth and bring to a boil. Once boiling, reduce to low and allow to simmer.
- When veggies are cooked (you can easily pierce with fork) remove from heat and use immersion blender until half is blended and half is still chunky.
- Return to low heat and add frozen peas and carrots, precooked chicken breast (cubed or shredded), sea salt, rosemary, thyme, coconut milk, and arrowroot powder.
- Allow pot to simmer for approximately 10 minutes (this time will vary depending on if your precooked chicken was frozen)
- Enjoy your chicken pot pie soup!
Tips:
- Cook two cubed chicken breasts or use this shredded chicken recipe
- Place leftovers in mason jar and store in freezer for up to 6 months
- Place in refrigerator for a to a week for an easy meal prep idea
- Love this? Try out this chicken pot pie recipe!
Diet: AIP, Low FODMAP, Dairy Free, Gluten Free, Nut Free, Paleo, Whole 30
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I'd love to hear how you enjoyed it in the comments below or tag
me on instagram at @victoria.dooley
