Paleo chicken pot pie soup
All the comfort of a chicken pot pie in a bowl: tender chicken, carrots, celery, mushrooms and green beans in a creamy gravy-like broth fragrant with sage, thyme and rosemary. Parsnips stand in for the potatoes, and blending most of them with coconut milk and a little arrowroot gives it the silky body of the filling you love.
- Time
- 70 min (25 prep + 45 cook)
- Servings
- 6
- Per serving
- 376 kcal
- Protein
- 32 g
Ingredients
- 1 tbsp olive oil
- 1 1/2 lb chicken breast, in bite-size pieces
- 1 1/2 tsp salt, divided
- 1/2 tsp black pepper
- 1 medium onion, diced
- 4 medium carrots, sliced
- 3 stalks celery, sliced
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/2 tsp dried rosemary
- 2 bay leaf
- 4 cups low-sodium chicken broth
- 3 medium parsnip, peeled, in small dice
- 7 oz green beans, cut into 1 cm (1/2-inch) pieces
- 1 cup coconut milk, canned, full-fat
- 2 tbsp arrowroot
- 1/4 cup chopped fresh parsley
Steps
- Heat the oil in a large pot over medium-high heat. Season the chicken with half the salt and the pepper and brown it in two batches, about 2 minutes a side; it does not need to cook through. Lift it onto a plate.
- Lower the heat to medium. Add the onion, carrots, celery and mushrooms and cook for 6 minutes, scraping up the browned bits. Stir in the garlic, thyme, sage and rosemary for 1 minute.
- Add the bay leaves, broth, parsnips and the rest of the salt. Bring to a boil, then simmer, partly covered, for 15 minutes, until the parsnips are tender. Lift out two thirds of the parsnips with about 1 cup of the broth, blend until smooth and stir back into the pot.
- Return the chicken with its juices and add the green beans. Whisk the arrowroot into the coconut milk, stir it into the pot and simmer gently for 5–7 minutes, until the soup is thick and silky and the chicken is 165°F.
- Take out the bay leaves, stir in the parsley and taste for salt. It keeps 4 days in the fridge and freezes for 3 months; if the soup thins as it reheats, simmer a teaspoon of arrowroot in a splash of water and stir it in.
Good to know
Can I make it richer?
Yes, use a whole 13.5 oz can of full-fat coconut milk, at about 66 instead of 72.
Where is the crust?
Soup form skips it, which is the point of the dish. For something crisp on top, bake a batch of almond flour biscuits, or scatter toasted, chopped almonds.
Alternative
Per
- Calories
- 74
- Protein
- (36%)
- 6 g
- Fat
- (39%)
- 3 g
- Carbohydrates
- (26%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 215 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2258 kcal goes into the pot and 3290 g of ingredients comes out as about 3050 g of food: 74 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.