Chicken Pot Pie Soup
1/6 of Recipe
SERVINGS PER RECIPE
*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)
Over medium heat, melt butter in a pot.
Add onions and garlic and cook for around 2-5 minutes.
Add potatoes and chicken broth while also increasing heat to a boil.
Once boiling, cover and reduce heat to low while cooking for around 5-10 minutes or until potatoes are soft.
Scoop out potatoes and add them into a blender.
Add coconut milk into blender.
Mix and set aside.
Add carrots to the pot.
Increase heat to a boil once again.
Once boiling, cover with a lid and reduce heat to low while cooking for around 5 minutes or until carrots are soft.
Add and mix in the celery, peas, spices, chicken, and coconut milk mixture
Increase heat and cook for an additional 5 minutes.
Evenly divide soup into 6 servings to come as close as possible to the given macros.