Chicken Pot Pie Soup (Paleo

• Gluten free

• Meat

  • 3 cups Chicken, white and dark meat, cooked

• Produce

  • 3 Carrots
  • 2 Celery, ribs
  • 5 cloves Garlic
  • 1 Onion
  • 1 cup Peas, frozen
  • 2 lb Potato
  • 2 tsp Rosemary, Fresh
  • 1 tbsp Sage, fresh
  • 2 tsp Thyme, fresh

• Canned Goods

  • 2 cups Chicken broth
  • 1 cup Coconut milk, full-fat canned

• Baking & Spices

  • 1/2 tsp Black pepper
  • 2 tbsp Butter or ghee or fat of choice
  • 1/2 tsp Cayenne
  • 1 tsp Salt

Found on myheartbeets.com

Description

Ingredients

• 3 cups cooked chicken, white and dark meat
• 2 tablespoons butter or ghee or fat of choice
• 1 onion, diced
• 5 cloves garlic, minced
• 1 pound peeled potatoes, roughly chopped
• 1 pound peeled potatoes, diced
• 2 cups chicken broth
• 1 cup full-fat canned coconut milk
• 3 carrots, chopped
• 2 celery ribs, diced
• 1 cup frozen peas
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne, optional
• 1 tablespoon chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary

Directions

• Melt the butter in a dutch oven or heavy bottomed pot over medium heat.
• Add the onions and garlic and saute for 5 minutes, or until soft.
• Next, add the 1 pound of roughly chopped potatoes and chicken broth to the pot. Bring the broth to a boil then cover with a lid and reduce the heat to low. Cook for 10 minutes, or until the potatoes are fork tender.
• Turn the heat to low.
• Use a slotted spoon to scoop the potatoes into a blender. Add the coconut milk to the blender and puree. Set aside for now.
• Add the pound of diced potatoes and the carrots to the pan (the carrots and potatoes should be about the same size).
• Bring the broth to a boil, cover with a lid and reduce heat to low. Cook for 9-10 minutes, or until the potatoes and carrots are fork tender.
• Add the celery, peas, spices, cooked chicken and pureed potatoes to the pan and mix well.
• Raise the heat to medium low and cook for 5 minutes.
• Serve.