Chicken Pot Pie Soup
This gluten- and dairy-free Chicken Pot Pie Soup delivers all the cozy, savory flavors of the classic dish in a lighter, nourishing soup.
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Fork
- Ladle
- Mixing bowl
- Serving bowl
Ingredients
- 2 Tbsp. coconut oil
- 1 onion, diced
- 5 cloves garlic, minced
- 2 cups low or no-sodium chicken broth
- 3 carrots, chopped
- 2 celery ribs, diced
- 1⁄2 tsp. black pepper (AIP - omit)
- 1⁄2 tsp. cayenne, optional (AIP - omit)
- 1 Tbsp. chopped fresh sage
- 2 tsp. chopped fresh thyme
- 2 tsp. chopped fresh rosemary
- 3 cups cooked chicken, shredded
- 2 Tbsp. arrowroot powder
- 1⁄2 cup cold water
- 1 full-fat canned coconut milk (optional)
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