Paleo Chicken Pot Pie Soup – The BEST Chicken Soup EVER!
Cozy Up with Paleo Chicken Pot Pie Soup!
Craving the comforting flavors of chicken pot pie but looking for a healthier, Paleo-friendly option? 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, vibrant sweet potatoes and butternut squash, and a medley of vegetables, all simmered in a creamy, coconut milk-based broth.
This recipe is perfect for a chilly evening, a comforting weeknight dinner, or even meal prepping for the week ahead. It’s incredibly easy to make, largely thanks to the slow cooker, allowing you to set it and forget it! The result is a hearty, flavorful soup that the whole family will love.
Why You’ll Love This Recipe:
- Paleo-Friendly: Made with wholesome, Paleo-approved ingredients.
- Easy Slow Cooker Recipe: Minimal effort for maximum flavor.
- Comfort Food Classic: All the flavors of chicken pot pie in a cozy soup.
- Packed with Nutrients: Filled with healthy vegetables and protein.
- Freezer-Friendly: Great for meal prepping and leftovers.
Tips for the Best Soup:
- Sweet Potato Choice: We recommend garnet sweet potatoes for their vibrant color and slightly sweet flavor.
- Vegetable Variety: Feel free to swap out the frozen vegetable mix with your favorites! Peas, carrots, and green beans all work well.
- Coconut Milk: Full-fat coconut milk will give you the creamiest, most flavorful soup. However, you can use light coconut milk if you prefer.
- Tapioca Starch: This is key to thickening the soup naturally without using any gluten or dairy.
Frequently Asked Questions:
Q: Can I use other vegetables?
A: Absolutely! Feel free to substitute or add other vegetables like carrots, peas, or cauliflower.
Q: Can I make this soup ahead of time?
A: Yes! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup dairy-free?
A: Yes, this recipe is naturally dairy-free, thanks to the use of coconut milk.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 2-3 months. Be sure to store it in a freezer-safe container.
Q: What kind of chicken should I use?
A: You can use either chicken breast or boneless, skinless chicken thighs. Thighs will result in a more tender and flavorful soup.
We hope you enjoy this delicious and comforting Paleo Chicken Pot Pie Soup! Let us know what you think in the comments below.
Paleo Chicken Pot Pie Soup
Ingredients
- 2 lbs organic chicken breast or boneless skinless chicken thighs cubed
- 3 cups cubed sweet potato large garnet sweet potato
- 2 cups cubed butternut squash
- 3 cups frozen California vegetable mix
- 2 cups frozen cut green beans
- 1 TBS sea salt
- 1/3 cup coconut oil
- 3 ribs celery chopped
- 4 cloves garlic
- 2 cups chicken broth
- 1.5 cups coconut milk
- 1/3 cup tapioca starch
- 1/2 tsp onion powder
- 1 tsp dried parsley
- to taste sea salt and pepper
Instructions
- Place cubed chicken in the bottom of your crockpot.
- Cover the chicken with frozen vegetables, cubed sweet potatoes, and butternut squash.
- Add your salt (you can always wait to salt it to taste as well).
- Whisk the tapoca starch and coconut milk in a bowl until smooth and set aside.
- Add the coconut oil to a pot over medium high heat.
- Add the celery and garlic and cook until softened.
- Add the chicken broth.
- Pour the broth and starch mixture into the crockpot.
- Cook on low for 6 hours or on high for 3 hours.
- Season with salt and pepper to taste.
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