Healthy Chicken Pot Pie Soup http://cheffly.com/recipe.php?id=369
Healthy Chicken Pot Pie Soup is total comfort food! Made in your instant pot, crockpot or on the stove - this yummy soup is paleo, whole30 and SO delicious! Author: The Clean Eating Couple
- 2 tablespoons olive oil
- 1 lb. chicken breasts about 2 larger breasts
- 1 cup celery 1 inch pieces
- 1 cup carrot 1 inch pieces
- 1 cup onion finely chopped
- 1/2 tablespoon garlic finely minced
- 2 cups yukon gold potatoes peeled+ cut into 1 inch pieces
- 1 cup yukon gold potatoes peeled+ cut into quarters so that you can remove them at the end
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth or bone broth- low sodium!
- 1/4 teaspoon dried basil
- 3 tablespoons parsley for garnish
- 1/2 cup almond milk or milk/ other dairy free milk
Ingredients
Directions
Crockpot Instructions
1. Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
2. Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth. Cover + set to low for 6 hours.
3. Once cooked, remove the large potato pieces + chicken breasts.
4. Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) 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.
Stovetop 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, 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 + chicken breasts.
4. Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladles full!) 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
1. Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, parsley and basil. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
2. Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add broth. Cover + set to low for 6 hours.
3. Once cooked, remove the large potato pieces + chicken breasts.
4. Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladels full!) 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.
Stovetop 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, 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 + chicken breasts.
4. Place large potato quarters, almond milk + 1/2 cup of broth *from the pot* (a few ladles full!) 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