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.
