Chicken Pot Pie Soup

This soup is perfect this time of year when the temperatures are dropping and colds and flus are making their way through your family.

This recipe uses coconut milk instead of dairy, and is a surprisingly delicious twist on the traditional chicken pot pie! If you don't like coconut, simply substitute with your preferred milk. 

Ingredients:

• 1 tbsp Coconut Oil
• 1 Medium Red Onion ( diced)
• 2 Medium Carrots (peeled and diced)
• 2 stalks Celery (diced)
• 1 clove Garlic (crushed)
• 1 Bay Leaf Organic
• 6 Cups Chicken Broth
• 1 Cup Organic Coconut Milk (or cream)
• 2 lbs. Chicken Breast (cooked and shredded)
• 1 Cup Frozen Peas

Directions:

• In a medium pot, melt the coconut oil then sauté the onion, carrot and celery for 5-10 minutes, until soft and fragrant.
• Add the garlic and bay leaves, sauté for another minute before adding the chicken stock and coconut cream.
• Allow to simmer for 10 minutes, then add the shredded chicken and frozen peas.
• Cook for a further 10 minutes until the chicken is heated through and the peas are cooked.
• Season to taste and serve

Total Time: 45 minutes Makes 6 Servings
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Nutrition Information (per serving)
Calories: 434
Protein: 54g
Fat: 19g
Carbs: 9g