Description
This healthy chicken pot pie soup is warm and comforting and has all the wonderful flavors of a classic chicken pot pie.
Ingredients
Scale
- 4 tablespoons coconut oil
- 1 onion, medium, diced
- 3 carrots, thinly sliced
- 3 celery ribs, finely chopped
- 3 cloves garlic, minced
- ⅓ cup gluten-free flour
- 4 cups gluten-free chicken broth
- 3 potatoes (about 1 lb) Yukon gold or russet, peeled and diced
- 3 teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- 4 cups chicken, cooked & shredded
- 1 can coconut milk or 1 ¾ cups almond milk
- 1 cup frozen peas
- 1 cup frozen corn
Instructions
Stove Top
- Heat coconut oil in a large Dutch oven. Add diced onions, carrots, and celery and saute for 6-7 minutes.
- Add the minced garlic and gluten-free flour and stir constantly for one minute. Slowly pour in the broth while stirring, and then add in the potatoes—season with salt, pepper, and thyme. Stir well.
- Bring to a boil and then reduce heat to low and simmer for 15 minutes or until potatoes are tender. Stir occasionally.
- Add chicken, coconut milk, peas, and corn. Continue cooking for 5-10 more minutes. Serve with fresh chopped parsley if desired.
Instant Pot
- Press the saute button and add the coconut oil to the pot to heat. Next, add the diced onions, carrots, and celery and saute for 6-7 minutes.
- Then add the minced garlic and gluten-free flour and stir constantly for one minute. Slowly pour in the broth while stirring, and then add in the potatoes—season with salt, pepper, and thyme. Stir well.
- Press cancel and then close the lid and set the knob to seal. Set the manual or pressure button for 4 minutes.
- Use the quick-release method and then remove the lid. Press cancel, and then press saute. Add the shredded chicken, coconut milk, peas, and corn. Heat the soup for 5-10 minutes, stirring frequently. Cancel saute. And then serve.
- Serve with fresh chopped parsley if desired.