Chicken Pot Pie Soup

Ingredients

2 Tbsp olive oil

1 lb. chicken breasts

1 cup celery, cut into 1-inch pieces

1 cup carrot, cut into 1-inch pieces

1 cup onion, finely chopped

½ Tbsp garlic, finely minced

2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces

1 cup Yukon gold potatoes, peeled and cut into quarters (so you can remove at the end)

½ teaspoon pepper

¼ teaspoon salt

¼ teaspoon dried parsley

3 cups grass-fed chicken or bone broth

¼ teaspoon dried basil

3 Tbsp parsley for garnish

½ cup almond or coconut milk

 

Instructions

1. Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, parsley, and basil. Sauté for 2 minutes or until slightly translucent.

2. Add raw chicken breasts, potatoes, and broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes.

3. Once cooked, remove the large potato pieces and chicken breasts.

4. Place large potato quarters, almond milk, and ½ cup of broth from the pot into a blender until smooth. Add back into the pot.

5. Place chicken breasts on a cutting board and shred. Put the chicken back into the pot.

6. Stir everything together until combined and smooth. Garnish with parsley and serve.

 

Serves 4

Inspired by The Clean Eating Couple

You should be out living life to the fullest, not stuck in your home because of health symptoms.

If you are tired of opting out of life experiences because you feel bad, take control of your health today.

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