Cooked - Chicken Pot Pie Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Pot Pie Soup

1.0

1-2 lbs boneless, skinless chicken thighs

2 tbsp cooking oil (tallow or olive oil)

1 tsp garlic powder, divided

1 tsp paprika

1 medium yellow onion, diced

3–4 cloves fresh garlic, minced

1 cup frozen mixed vegetables (carrots, peas, and corn)

Extra chopped carrots

2-3 celery sticks, chopped

1 tsp Italian seasoning

1 tsp dried sage

Salt to taste

3 tbsp cornstarch

5 cups chicken broth

2 medium yellow potatoes, diced

1 can coconut cream (about 13.5 oz) or 1- 1 ½ cups heavy cream

Season chicken thighs with paprika, garlic powder, and salt.
Heat oil in a Dutch oven over medium-high heat and sear chicken for 4–5 minutes per side.
Remove, cool, shred, and set aside.
In the same pot, saute onion for 2–3 minutes.
Add garlic, frozen vegetables, extra carrots, and celery. Cook for another 2–3 minutes.
Add Italian seasoning, garlic powder, sage, and salt.
Stir in cornstarch and cook for 1 minute.
Pour in chicken broth and simmer for 5–7 minutes, until vegetables begin to soften.
Add potatoes and cook another 10–15 minutes, until tender.
Whisk coconut cream (or heavy cream) with a few tablespoons of hot broth until smooth.
Stir into the soup.
Add shredded chicken back in, stir, and simmer for a few minutes.
Taste and adjust seasoning as needed.
Enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created last week

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