Chicken Pot Pie Soup
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Serves: 4 servings
 
This is a super-comforting soup inspired by Chicken Pot Pie. Leave out peas and corn if you're making it on Whole30 and feel free to add in potatoes and mushrooms if you'd like. Customize to make it your favorite version of Chicken Pot Pie Soup!
Ingredients
  • 2 tablespoons olive oil or ghee
  • 2 tablespoons olive oil or ghee
  • 1.5 pounds chicken thighs, seasoned with salt
  • 1.5 pounds chicken thighs, seasoned with salt
  • 2 carrots, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 2 stalks of celery, diced
  • ½ an onion, diced
  • ½ an onion, diced
  • 2 tablespoons garlic
  • 2 tablespoons garlic
  • ½ teaspoon salt
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon oregano
  • 2 tablespoons fresh rosemary (if you don't have, just used more dried herbs that you have on hand!)
  • 2 tablespoons fresh rosemary (if you don't have, just used more dried herbs that you have on hand!)
  • 1 can coconut cream
  • 1 can coconut cream
  • 4 cups chicken stock
  • 4 cups chicken stock
  • 1 cup frozen peas (omit if on Whole30!)
  • 1 cup frozen peas (omit if on Whole30!)
  • Optional: 2 potatoes (cut into bite size chunks), sliced mushroom or frozen corn – add in extra water to the soup if you're using all of these!
Instructions
  1. Heat a Dutch oven pot on the stove over medium heat. Add oil to the pan and heat. Place chicken seasoned side down in the pan and cook for about 10 minutes until they're browned and release from the pan easily so you can turn. Season other side of chicken with salt. Flip and cook for 5 minutes more. Remove from the pan and set aside on a plate.
  2. Add diced carrots, celery and onion to the pan and cook for about 3 minutes or until softened. Add garlic and season with salt, pepper, oregano and rosemary. Saute for another minute or until garlic is fragrant.
  3. Add chicken back into the pan and cover with coconut cream and chicken stock. Turn the heat up to bring soup to a boil and then turn heat down to simmer for 10 minutes.
  4. Take out chicken, shred into bite size pieces using two forks, and then add back into the pot. Add in frozen peas (if using) and stir to combine. Heat for a minute to let peas warm, and then serve!
Recipe by Gourmet Gab at https://thegourmetgab.com/chicken-pot-pie-soup/