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Last Updated on January 22, 2021 by Renee’

AIP, Paleo, Whole 30, Gluten Free, Dairy Free

This Creamy AIP Paleo Chicken Pot Pie Soup is comfort food at it’s finest. Perfect for a cold winter evening or anytime you want some comfort food.

On these cold wintery nights, I love to make soup. Any kind of soup, but I truly love this Creamy Chicken Pot Pie Soup. So warm & comforting. My whole family loves it & asks for it.

I love to make a big pot of this delicious Chicken Pot Pie Soup so that I have enough for leftovers. I think it’s even better the next day. Who doesn’t like to cook once & have dinner ready for a few nights already!

My husband said this was one of the best soups I’ve made with an exception to my Zuppa Tuscana which has sausage & bacon in it. Go figure! 

Ingredients:

• • 2 boneless, skinless chicken breasts or 4 thighs (I personally like thighs) cut into 1″ pieces
  • 2-3 tablespoons EVOO or Avocado Oil (fat of choice)
  • Sea Salt to taste
  • 1 onion, chopped
  • 3 carrots, chopped (leave out for keto)
  • 3 stalks celery, chopped
  • Chopped broccoli & or cauliflower (I used mixed frozen) optional (I love extra veggies)
  • 4 cloves garlic, minced or 1 Tbs. of dried minced garlic
  • 1/2 teaspoon dried thyme
  • 2 tablespoons coconut flour
  • 1 tablespoon arrowroot flour
  • 1 qt & 1 /2 c. of chicken bone broth or to desired consistency or  homemade bone broth
  • 1 cup frozen green peas, thawed
  • 1 can coconut milk (remove water & save for another use) 
  • 1/4 c. fresh parsley for garnish (optional)
  • Sea Salt to taste

Directions:

• • Heat a large pot over medium to med-high, add EVOO. Season the chicken with salt and place in the pot. Brown chicken stirring frequently.
  • Add onion, carrots & celery. Saute until onions are translucent.
  • Add garlic & thyme, cook until fragrant. About 30-45 seconds.
  • Sprinkle the coconut flour & arrowroot flour, stirring constantly until absorbed. About a minute. 
  • Add about 1/2 cup of bone broth, stirring constantly until the mixture is thickened.
  • Add remaining bone broth, sea salt and any other veggies you are using if any.  
  • Increase heat to med. high & bring to a low boil. 
  • Reduce heat to low & stir in coconut milk & peas. Cook another 5 min.
  • Add sea salt to taste. 
  • Garnish with parsley if desired. 

AIP Paleo Chicken Pot Pie Soup

Print

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

• 2 boneless, skinless chicken breasts or 4 thighs (I personally like thighs) cut into 1" pieces
• 2-3 tablespoons EVOO or Avocado Oil (fat of choice)
• Sea Salt to taste
• 1 onion, chopped
• 3 carrots, chopped
• 3 stalks celery, chopped
• Chopped broccoli & or cauliflower (I used mixed frozen) optional (I love extra veggies)
• 4 cloves garlic, minced or 1 Tbs. of dried minced garlic
• 1/2 teaspoon dried thyme
• 2 tablespoons coconut flour
• 1 tablespoon arrowroot flour
• 1 qt & 1 /2 c. of chicken bone broth or to desired consistency
• 1 cup frozen green peas, thawed
• 1 can coconut milk (remove water & save for another use) 
• 1/4 c. fresh parsley for garnish (optional)
• Sea Salt to taste

Instructions

1. Heat a large pot over medium to med-high, add EVOO. Season the chicken with salt and place in the pot. Brown chicken stirring frequently.
2. Add onion, carrots & celery. Saute until onions are translucent.
3. Add garlic & thyme, cook until fragrant. About 30-45 seconds.
4. Sprinkle coconut flour & arrowroot flour, stirring constantly until absorbed. About a minute. 
5. Add about 1/2 cup of bone broth, stirring constantly until the mixture is thickened.
6. Add remaining bone broth, sea salt and any other veggies you are using if any.  
7. Increase heat to med. high & bring to a low boil. 
8. Reduce heat to low & stir in coconut milk & peas. Cook another 5 min.
9. Add sea salt to taste. 
10. Garnish with parsley if desired. 

Notes

• Use frozen mixed vegetables & frozen onions for added convenience

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