PALEO WHOLE30 CHICKEN POT PIE SOUP

This Paleo Whole30 Chicken Pot Pie Soup is ultimate comfort food made healthy! Thick, creamy, and made with all real food ingredients! Dairy free, gluten free, and low FODMAP.

I’m pretty excited to share this soup with you! I tried making a version last year and just wasn’t happy with the creaminess. I tried again this year with a new trick- blended potatoes (mashed potatoes, basically) and nailed it! The potatoes make the soup amazingly creamy so no flours or starches are needed. Yay!

It has all the flavors and heartiness of a pot pie- just without the crust. I do plan to make a crust version soon (still working to perfect it), but no crust means this is Whole30 compliant and still so delicious!

Ingredients
Potato mixture

• 1 pound organic yukon gold potatoes chopped
• 1 cup water
• 1 1/2 cups unsweetened almond milk

Soup

• 1 tablespoon garlic oil
• 2 tablespoons fat of choice- avocado oil ghee
• 1 1/2 cup chopped carrots about 3 medium
• 1 1/2 cups chopped celery
• 1 cup diced green onion use regular onion if not low FODMAP
• 1 pound diced organic yukon gold potatoes
• 3-4 cups broth or water*
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1 1/2 cups frozen french green beans
• 1 teaspoon salt divided (or to taste)
• 2 pounds cooked chicken chopped

Instructions

1. In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
2. While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
3. ....................................

for full recipes please see : www.jaysbakingmecrazy.com

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