Healthy Chicken Pot Pie Soup

Name: Healthy Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Olive Oil (1 tablespoon olive oil or ghee); 2 pieces Celery (2 celery stalks, diced); 2 pieces Carrot (2 large carrots, peeled and sliced); 1 piece Yellow Onion (1 yellow onion, diced); 4 cloves Garlic (4 cloves garlic, minced); 1 ½ lb Yukon Gold Potato (1 1/2 pounds yukon gold potatoes, diced into small chunks); 1 tsp Dried Thyme (1 teaspoon dried thyme (or 1 tablespoon fresh thyme)); ¼ tsp Sage (1/4 teaspoon dried sage); 1 tsp Table Salt (1 teaspoon salt (plus more to taste)); 2 pieces Bay Leaves (2 dried bay leaves); 3 cup Chicken Broth (3 cups chicken broth); 2 cup Coconut Milk (2 cups full fat coconut milk); 1 cup Green Peas (1 cup frozen peas); 2 tbsp Arrowroot Starch (2 tablespoons arrowroot starch); 6 oz Crimini Mushrooms (6 ounces baby bella mushrooms, diced (optional)) — optional

Healthy Chicken Pot Pie Soup - Lunch & Dinner (American)

40 minAmerican

Servings6

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Vegetarian
Vegan
Pescatarian
Egg Free

Ingredients

For 6 servings

Olive Oil1 tbsp · 1 tablespoon olive oil or ghee
Celery2 pieces · 2 celery stalks, diced
Carrot2 pieces · 2 large carrots, peeled and sliced
Yellow Onion1 piece · 1 yellow onion, diced
Garlic4 cloves · 4 cloves garlic, minced
Yukon Gold Potato1 ½ lb · 1 1/2 pounds yukon gold potatoes, diced into small chunks
Dried Thyme1 tsp · 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Sage¼ tsp · 1/4 teaspoon dried sage
Table Salt1 tsp · 1 teaspoon salt (plus more to taste)
Bay Leaves2 pieces · 2 dried bay leaves
Chicken Broth3 cup · 3 cups chicken broth
Coconut Milk2 cup · 2 cups full fat coconut milk
Green Peas1 cup · 1 cup frozen peas
Arrowroot Starch2 tbsp · 2 tablespoons arrowroot starch
Crimini Mushrooms6 oz · 6 ounces baby bella mushrooms, diced (optional) · optional

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Steps

1Heat a large heavy-bottomed pot or dutch oven over medium-high heat. Once hot, add the olive oil or ghee to the pot and then add the diced chicken. Cook for four to six minutes until the chicken is cooked through and is no longer pink. Remove from the pot and set aside.
2Next, add the diced onion, diced celery, carrots, garlic, and mushrooms to the pot. Cook for two to three minutes until the onions begin to become translucent.
3Add the diced potatoes, dried thyme, sage, salt, pepper, and bay leaves to the pot and stir until well combined.
4Pour in the chicken broth and coconut milk. Stir until combined and bring the soup to a boil. Once boiling, reduce the heat to a simmer and let the soup simmer uncovered for 10 to 15 minutes until the potatoes are fork tender.
5Next, stir in the arrowroot starch. The soup should thicken as the arrowroot starch is stirred in.
6Finally, add the chicken back to the soup and stir in the frozen peas. Cook the soup for 5-10 more minutes until the chicken and peas are heated through. Season with additional salt and pepper to taste. Serve and enjoy!