Chicken Pot Pie Soup


2 Tbsp olive oil

1 lb. chicken breasts

1 cup celery, cut into 1-inch pieces

1 cup carrot, cut into 1-inch pieces

1 cup onion, finely chopped

½ Tbsp garlic, finely minced

2 cups Yukon gold potatoes, peeled and cut into 1-inch pieces

1 cup Yukon gold potatoes, peeled and cut into quarters (so you can remove at the end)

½ teaspoon pepper

¼ teaspoon salt

¼ teaspoon dried parsley

3 cups grass-fed chicken or bone broth

¼ teaspoon dried basil

3 Tbsp parsley for garnish

½ cup almond or coconut milk



1. Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt, pepper, parsley, and basil. Sauté for 2 minutes or until slightly translucent.

2. Add raw chicken breasts, potatoes, and broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes.

3. Once cooked, remove the large potato pieces and chicken breasts.

4. Place large potato quarters, almond milk, and ½ cup of broth from the pot into a blender until smooth. Add back into the pot.

5. Place chicken breasts on a cutting board and shred. Put the chicken back into the pot.

6. Stir everything together until combined and smooth. Garnish with parsley and serve.


Serves 4

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