Chicken Pot Pie Soup
This was created by the fabulous little gal, Ashley Thomas, at myheartbeets.com/chicken-pot-pie-paleo/ I would give her recipes a 5 Star rating. She is the one who created Naan Bread which I call Manna Bread because it seems like manna from heaven. This isn’t one of those easey peasey ones like I mentioned last week, but it is so very delicious.
I am going to go ahead and give you this recipe in case you don’t have the time to run through clicks like I never do. Her website will be a good one to mark and save as she posts great things. And, yes, I changed a couple of things: less Chicken and I used Japanese Sweet Potatoes instead of regular Potatoes. I have to say John and I absolutely loved it. If only we had had a pie crust we would have thought we were eating an authentic expensive Chicken Pot Pie. On occasions we double this recipe and make a really big pot of this soup. Of course, it takes even more time to cut up double. And I may try it next time using my shortcuts of dried onion flakes and garlic (although I know it wouldn’t be quite as delicious.)
- 2 Cups cooked Chicken (Her recipe called for 3 Cups)
- 2 TBLS Butter of Ghee (I used KerryGold Butter)
- 1 Onion diced
- 5 small Cloves Garlic, minced (This seemed like so much, but was perfect.)
- 1 pound peeled Japanese Sweet Potatoes, roughly chopped (She used regular potatoes.) (Please note: I used not just any Sweet Potato, but rather Japanese as these taste even better than a white potato.)
- 1 pound Japanese Sweet Potato diced
- 2 Cups Chicken Broth
- 1 Can Full-Fat Canned Coconut Milk (She used 1 Cup)
- 3 chopped Carrots
- 2 diced Celery ribs
- (1 cup frozen peas, which are optional)
- 1 tsp. Sea Salt
- 1/2 tsp. Cayenne Pepper (I used 1/8)
- 1/2 tsp. Black Pepper
- 1 TBLS chopped fresh Sage This may have been a first for me to use FRESH sage and thyme versus the dried kind of spice.
- 2 TBLS chopped fresh Thyme
- 2 tsp. chopped fresh Rosemary (I used the dried that I had on hand. I can only imagine how good the fresh might have been as the Rosemary gave a very delectable flavor to the soup.)
How to Make
- Dice Onions and mince the Garlic.
- Saute for 5 minutes in the melted Butter or Ghee.
- Chop one pound of the Potatoes and add this and the Chicken Broth to the pan. Bring to a boil and cover with lid, reduce heat to low. Cook 10 minutes.
- Using a slotted spoon, scoop potatoes into a blender. Add the coconut milk and puree. Set aside.
- Dice Carrots and the other pound of Potatoes.
- Add these to the pan, bring to boil, cover and reduce heat to low.
- Cook about 10 minutes or until the potatoes and carrots are fork tender.
- Add Celery, Spices, Cooked Chicken and Pureed Potatoes to the pan and mix well.
- Cook medium low for 5 minutes.
Note: there was something about the length of time she suggests for each set of cooking the soup that made the vegetables just perfectly cooked and slightly crisp.
We use glass canning type jars to keep any left over soup. It makes a delicious lunch for the next day.