Description
This Gluten Free Chicken Pot Pie Soup captures the essence of a classic bakery favorite, turning it into a silky, creamy masterpiece that dances on your tongue. It is the ultimate vibrant, wholesome meal for chilly evenings or when you just need a bit of culinary sunshine.
Ingredients
1.5 lbs Chicken Breast or Thighs
2 tbsp Avocado Oil
3 large Carrots
3 stalks Celery Stalks
1 medium Yellow Onio
4 cloves Garlic Cloves
1/4 cup Cassava Flour or Almond Flour
4 cups Chicken Bone Broth
1 tsp Dried Thyme
1 tsp Dried Rosemary
1 cup Frozen Peas
1/2 cup Coconut Milk (Canned)
Sea Salt & Black Pepper to taste
Instructions
- Heat the Avocado Oil in a large Dutch oven over medium-high heat. Add the diced chicken, seasoning with salt and pepper. Sear until golden brown and succulent. Remove the chicken and set it aside
- Toss in the onions, carrots, and celery. Sauté until the onions are translucent and the carrots begin to soften. Add the minced garlic and cook for another minute
- Sprinkle the Gluten Free flour over the vegetables. Stir constantly for two minutes to toast the flour slightly
- Slowly pour in the chicken bone broth while whisking to prevent lumps. Add the thyme, rosemary, and the seared chicken back into the pot. Bring to a gentle boil, then reduce heat and let it simmer for 15-20 minutes
- Stir in the frozen peas and the coconut milk. Let it heat through for 3-5 minutes until the peas are bright green and tender
- Adjust the salt and pepper as needed. Ladle the soup into deep bowls
Notes
Allow the onions and carrots to caramelize slightly for a base of flavor.
Use high-quality bone broth for richness.
Add frozen peas at the very last second to preserve their color and snap.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 3g
- Sodium: To taste
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg