Chicken Pot Pie Soup with Pie Crust Crackers
Cozy Up with Paleo Chicken Pot Pie Soup!
Craving the comforting flavors of chicken pot pie but sticking to a Paleo lifestyle? Look no further! This Paleo Chicken Pot Pie Soup delivers all the warmth and deliciousness of the classic dish, without the guilt. It’s packed with tender chicken, hearty vegetables, and a creamy, coconut milk-based broth that will leave you feeling satisfied and nourished.
This soup is perfect for a chilly evening, a quick and easy weeknight dinner, or a comforting lunch. It’s also a fantastic way to sneak in extra vegetables! We’ve kept it Paleo-friendly by skipping the traditional pie crust and thickening the soup with tapioca flour, creating a naturally gluten-free and grain-free experience.
What makes this soup special?
- Paleo-Friendly: Enjoy all the flavors you love without compromising your dietary needs.
- Easy to Make: Ready in under an hour, making it perfect for busy weeknights.
- Packed with Nutrients: Loaded with protein, vitamins, and minerals from the chicken and vegetables.
- Comfort Food at its Finest: A warm and satisfying soup that will leave you feeling cozy and content.
Tips for the Best Soup:
- Vegetable Variety: Feel free to swap out vegetables based on your preferences or what you have on hand. Sweet potatoes, parsnips, or green beans would all be delicious additions.
- Chicken Quality: Using high-quality chicken breasts will result in a more flavorful soup.
- Coconut Milk: Full-fat coconut milk will create a richer, creamier texture. You can use light coconut milk for a lower-calorie option, but the soup won’t be as creamy.
- Tapioca Flour: This is a key ingredient for thickening the soup while keeping it Paleo. Don’t substitute with other thickeners.
Frequently Asked Questions:
- Is this soup dairy-free? Yes! This recipe uses coconut milk instead of dairy, making it suitable for those with dairy sensitivities.
- Can I make this soup ahead of time? Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, you can freeze it. Allow the soup to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2 months.
- What can I serve with this soup? A side salad or some Paleo-friendly crackers are great additions.
- Can I use pre-cooked chicken? Yes, you can! Reduce the cooking time in step 1 and add the pre-cooked chicken during the last 15 minutes of simmering.
Get ready to enjoy a bowl of pure comfort! This Paleo Chicken Pot Pie Soup is a guaranteed crowd-pleaser.
Paleo Chicken Pot Pie Soup
Ingredients
- 1 lb chicken breasts cubed
- 1 tbsp extra virgin olive oil
- 1 medium onion diced
- 1 stalk celery diced
- 1 medium carrot diced
- 1 medium potatoes diced
- 1 cup asparagus chopped
- 2 cloves garlic minced
- 1 cup mushrooms sliced
- 1/2 cup bell pepper diced
- 4 cups chicken stock
- 1 cup coconut milk
- 2 tbsp tapioca flour
- 1 tsp dried herbs such as thyme or rosemary
- salt and pepper to taste
Instructions
- Cube the chicken breasts and season with salt and pepper. Fill a medium stockpot halfway with water and bring to boil; add chicken cubes and cook for 20 minutes.
- In a large stockpot over medium-high heat, heat extra virgin olive oil. Add onion, celery, carrot, potatoes and asparagus. Sauté for 5 minutes, stirring frequently, until onion is translucent.
- Add garlic, mushrooms and bell pepper, and sauté for another 2 minutes, until garlic is fragrant.
- In a large bowl, mix the chicken stock and coconut milk, then add tapioca flour and stir until dissolved.
- Pour stock mix into the pot containing vegetables; add the chicken and dried herbs, and then season with salt and pepper.
- Bring the mixture to a gentle simmer, stirring frequently. Reduce the heat to medium-low and continue simmering for 15 minutes, until the vegetables are soft and cooked through.
- Remove from the heat and ladle into serving bowls. Break crackers into pieces and serve on top of the soup.
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