Chicken Pot Pie Soup

Name: Chicken Pot Pie Soup
Cook time: 40 min
Yield: 6–8 servings
Ingredients: 4 tablespoons grass-fed butter; 1 onion; 2 medium carrots; 2 celery stalks; 4 garlic cloves; 1 cup mushrooms; 2–3 Yukon gold potatoes; Arrowroot powder (to thicken); 1 cup frozen peas; 1 cup frozen corn; 1 cup bone broth; 1 cup heavy whipping cream or coconut cream; 3 cups shredded chicken; 1 teaspoon Italian seasoning; Sea salt to taste

Our family has established Monday night as soup night. At the beginning of a busy week, it’s nice to have this decision already made. The leftover soup comes in handy for snacks or lunch for the rest of the week.

This a soup I was able to get every child to eat consistently. Hope your kids will love it too!

Found this post helpful? Save for later!

Chicken Pot Pie Soup

Time: 40 minutes

Serves: 6 – 8

Ingredients

4 tbsp grass-fed butter
1 onion
2 medium carrots
2 celery stalks
4 garlic cloves
1 cup mushrooms
2 or 3 Yukon gold potatoes
Arrowroot powder
1 cup frozen peas
1 cup frozen corn
1 cup bone broth
1 cup heavy whipping cream or coconut cream
3 cups shredded chicken
1 tsp Italian seasoning
Sea salt to taste

Instructions

Cook chicken for 7 minutes on each side
Chop onions, carrots, celery, potatoes, and mince garlic
Saute onions, carrots, and celery in butter.
Add arrowroot powder to sauteed veggies.
In a separate pot, warm up garlic, potatoes, peas, corn, bone broth, cream, chicken, Italian seasoning, salt, and pepper.
Combine sauteed mixture with the ingredients in the separated pot.
Simmer until potatoes are soft.