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chicken soup

Creamy Chicken Pot Pie Soup

COOK TIME 30 minutes
TOTAL TIME 30 minutes
SERVINGS 4

INGREDIENTS

  • 2 tbsp coconut oil or ghee
  • 2 gloves fresh garlic minced
  • 1/4 cup diced onion
  • 3 stalks celery chopped
  • 1.5 cups frozen Peas and carrots
  • 1/2 tsp rosemary
  • 1/2 tsp oregano
  • 1 cup full fat coconut milk
  • 4 cups chicken broth
  • 1 lb shredded chicken I boil chicken breasts to make the broth and then shred them

INSTRUCTIONS

  1. Melt oil in a large pot over medium high heat. Add garlic, onion, and celery to pot. Sauté for 6-7 minutes, until soft. Add frozen peas and carrots with the oregano, rosemary, salt, and pepper. Cook for an additional 5 minutes.
  2. Pour in broth and coconut milk. Bring to a boil and then reduce heat to simmer for 10 minutes to thicken.
  3. Add in chicken and simmer for 5-10 minutes, until warmed throughout.
  4. Serve with some paleo biscuits and enjoy!