This Paleo Whole30 Chicken Pot Pie Soup is ultimate comfort food made healthy! Thick, creamy, and made with all real food ingredients! Dairy free, gluten free, and low FODMAP.
1 pound organic yukon gold potatoes, chopped
1 cup water
1 1/2 cups unsweetened almond milk (I use Malk)
1 tablespoon garlic oil*
2 tablespoons fat of choice- avocado oil, ghee
1 1/2 cup chopped carrots (about 3 medium)
1 1/2 cups chopped celery
1 cup diced green onion (use regular onion if not low FODMAP)
1 pound diced organic yukon gold potatoes
3-4 cups broth or water*
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 1/2 cups frozen french green beans
1 teaspoon salt, divided (or to taste)
2 pounds cooked chicken, chopped
*Use garlic cloves if you don’t need it low FODMAP. Use water or homemade broth to keep it low FODMAP. All store bought broths have onion and garlic.
- In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
- Visit Paleo Whole30 Chicken Pot Pie Soup @ jaysbakingmecrazy.com for full instructions.