Whole30 paleo Chicken Pot Pie soup

Whole30 paleo Chicken Pot Pie soup this is major comfort food that makes it healthy! Thick, creamy, and manufactured with all real food! Dairy free, gluten free and low-FODMAP.

It has all the flavor and heartiness pot pie-just without crust. I plan to make a version of the crust right away (still works perfectly), but the crust does not mean this is the Whole30 compliant and still so delicious!

This reheats perfectly and the rest is just as good! The perfect meal to make on Sunday and eat all week. You will love the chowder, succulent, flavorful! I've got a plan to make it again!

Whole30 paleo Chicken Pot Pie soup

 Preparation time 15 minutes

 Cooking time 30 minutes

 Total time 45 minutes

 7 servings

Materials

Mix the potatoes

• 1 pound yukon gold potatoes chopped organic
• 1 cup water
• 1 1/2 cup of unsweetened almond milk

Soup

• 1 tablespoon garlic oil
• 2 tablespoons fat choices-Avocado Oil ghee
• 1 1/2 cup chopped carrots about 3 medium
• 1 1/2 cup chopped celery
• 1 cup Onion diced onions regular use if not low FODMAP
• 1 pound yukon gold potatoes diced organic
• 3-4 cup of broth or water *
• 1 tablespoon of fresh thyme
• 1 tablespoon fresh rosemary
• 1 1/2 cup frozen French green beans
• 1 teaspoon of salt is divided (or to taste)
• 2 pounds cooked chicken, chopped

Instructions

1. In a small saucepan, combine the potatoes with 1 cup of water. Cover and cook over medium heat for 10 minutes, stirring occasionally. Once cooked, turn off the heat, add the milk and blend the almonds, use an immersion blender. Leave in the Pan as You finished making the soup.
2. While the potatoes are cooking, start the soup. In a large pot or oven Netherlands, combine garlic oil, fat, carrots, celery, leeks and potatoes. Sauté for about 5 minutes.
3. Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and Cook 10 minutes, stirring regularly.
4. Add the mashed potatoes to the soup, stir in the chicken and cook for 10 minutes more, uncovered.