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Chicken Pot Pie Soup

CALORIES

PROTEIN

CARBS

FAT

SERVING SIZE

1/6 of Recipe

SERVINGS PER RECIPE

6

332

26

21

16

*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used

  • 1 cup coconut milk

  • 3 carrots (chopped)

  • 2 celery (diced)

  • 1 cup frozen peas

  • 1 tablespoon sage (chopped)

  • 2 teaspoons thyme (chopped)

  • 3 cups chicken (cooked)

  • 5 cloves garlic (minced)

  • 1/2 pound peeled potatoes (diced)

  • 2 cups chicken broth

  • 2 tablespoons butter

  • 1 onion (diced)

  • 2 teaspoons rosemary (chopped)

  1. Over medium heat, melt butter in a pot.

  2. Add onions and garlic and cook for around 2-5 minutes.

  3. Add potatoes and chicken broth while also increasing heat to a boil.

  4. Once boiling, cover and reduce heat to low while cooking for around 5-10 minutes or until potatoes are soft.

  5. Scoop out potatoes and add them into a blender.

  6. Add coconut milk into blender.

  7. Mix and set aside.

  8. Add carrots to the pot.

  9. Increase heat to a boil once again.

  10. Once boiling, cover with a lid and reduce heat to low while cooking for around 5 minutes or until carrots are soft.

  11. Add and mix in the celery, peas, spices, chicken, and coconut milk mixture

  12. Increase heat and cook for an additional 5 minutes.

  13. Evenly divide soup into 6 servings to come as close as possible to the given macros.

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