Chicken Pot Pie Soup

Whole30 Chicken Pot Pie Soup
Prep Time: 10 minutes
Cooking Time: 40 minutes

Ingredients

For the Broth
4 baby gold potatoes, chopped
2 cups chicken broth
1 cup plain & unsweetened almond milk

For the Soup
1 tablespoon ghee, avocado oil or coconut oil
1 medium yellow onion, peeled & diced
4 medium garlic cloves, peeled & minced
2 teaspoons sea salt
1 teaspoon black pepper
4 medium celery stalks, ends removed & chopped
2 medium carrots, peeled & diced
1 cup French green beans, chopped
1.5 pounds of boneless & skinless chicken thighs, diced
4 baby gold potatoes, diced
2 cups broccoli florets
2 cups chicken stock
½ cup frozen green peas

Garnish
2 tablespoons each of fresh parsley, rosemary & thyme

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Instructions:

TO prepare your broth, simmer chopped baby gold potatoes in chicken broth for about 10 minutes, or until very soft.

TRANSFER to a blender and blend on high with plain almond milk until very creamy and there are no lumps. Set aside to use in your soup later.

IN a large Dutch oven pot or soup pot, add ghee, avocado oil or coconut oil and bring to medium-low heat.

ADD diced onion and garlic and sauté until translucent, about 5 minutes.

ADD sea salt and black pepper and stir well to combine.

ADD diced celery, diced carrot, chopped carrot and diced chicken thighs and toss well to combine. Continue to sauté until the veggies begin to soften and the chicken browns a little, about 5 minutes.

ADD diced baby gold potatoes, broccoli florets and chicken stock and stir well. Bring to a simmer until all of the veggies are very soft and the chicken is cooked through, about 15 minutes.

STIR in frozen peas and half of the fresh herbs.

SERVE soup between 4 with the remaining half of the fresh parsley, rosemary and thyme, storing any leftovers in the fridge for up to 3 days. You can also freeze your leftovers in a freezer-safe container for up to 6 months.

Enjoy!