Whole30 Chicken Pot Pie Soup

Ingredients

Instructions

1. 1To prepare your broth, simmer chopped baby gold potatoes in chicken broth for about 10 minutes, or until very soft.
2. 2Transfer to a blender and blend on high with plain almond milk until very creamy and there are no lumps. Set aside to use in your soup later.
3. 3In a large Dutch oven pot or soup pot, add ghee, avocado oil or coconut oil and bring to medium-low heat.
4. 4Add diced onion and garlic and sauté until translucent, about 5 minutes.
5. 5Add sea salt and black pepper and stir well to combine.
6. 6Add diced celery, diced carrot, chopped green beans and diced chicken thighs and toss well to combine. Continue to sauté until the veggies begin to soften and the chicken browns a little, about 5 minutes.
7. 7Add diced baby gold potatoes, broccoli florets and chicken stock and stir well. Pour your blended broth back into your soup. Bring to a simmer until all of the veggies are very soft and the chicken is cooked through, about 15 minutes.
8. 8Stir in frozen peas and half of the fresh herbs.
9. 9Serve soup between 4 with the remaining half of the fresh parsley, rosemary and thyme, storing any leftovers in the fridge for up to 3 days. You can also freeze your leftovers in a freezer-safe container for up to 6 months.
10. 10Enjoy!