Chicken Pot Pie Soup

Okay, y'all, it is no secret that I love, love comfort food! However, my autoimmune disease does NOT! A few days or a week of eating the things I love and my body is headed for headaches, joint pain and bed.

That being said, I have learned to adapt to a grain-free/dairy-free life (I know, sad right?!). I am now to the point in my health journey where I can periodically add back in whole, fresh forms of grain and dairy and be okay.

This Chicken Pot Pie Soup is to die for! So easy to make, great for the freezer, and even a perfect way to use up some of that leftover turkey from Thanksgiving if you want. Remember, all of my recipes are super flexible, and can easy have changes to best suit what you love. Use this as a guideline and make it yours ;)

Ingredients

• 1 rotisserie chicken shredded (or whatever kind of chicken/turkey you want to use)

• 1 bunch of celery chopped

• 2-3 carrots chopped (or about 1/2 a bag of baby carrots)

• 1 head of broccoli

• 1/2 head of cauliflower

• 1 bag of frozen peas

• 1 can of coconut milk

• 2 cups chicken bone broth

• garlic to taste

• salt and pepper to taste

• 1 tsp onion powder (or chop up half an onion to throw in there)

• 2 tsp thyme

• 1 tsp ground mustard

• 1 tsp turmeric (this will turn the soup yellow just a heads up!)

• a splash of oil or butter (I prefer avocado oil or walnut oil)

How to Make It:

1. Pour a splash of oil in your pot (or Instant Pot) and add celery, carrots and garlic. Sauté for 5 min or so to start to soften.

2. Add broccoli, cauliflower, and chicken. Stir well and let heat for another 3-5 min, adding more oil if you need it.

3. Pour in chicken broth and add peas.

4. Season with onion powder, thyme, ground mustard, and turmeric. Stir well.

5. If you are making this delicious soup in a pot, add the coconut milk and let simmer on low until veggies are cooked through and enjoy!! **THIS IS IMPORTANT** If you are using an Instant Pot skip this step and go to step 6!!

6. If you are using an Instant Pot, DO NOT ADD THE COCONUT MILK YET! Okay I know the all caps are a bit aggressive, but trust me, the coconut milk will separate if you add it before cooking. Back to the directions, after adding your seasonings, set your instant pot to manual and cook for 15 min. This will soften your veggies but not turn them to mush.

7. Once the time is done, manually release steam, let cool for a few minutes and stir in your coconut milk. The soup will be hot enough to heat the coconut milk so you can stir it in and enjoy!!

Hope y'all love this recipe as much as I do! Let me know what you think if you make it or if you found any tricks that make it better!

Thanks for coming along on this recipe journey!

xo,

Sara

P.S. A little side tip for you, if once you get all the meat off your rotisserie chicken, through the bag with the bones in it in the freezer. Once you get a few, you can make a delicious and healthy bone broth! My recipe for bone broth is coming soon!

Here are pictures of the steps below!