Chicken Pot Pie Soup

A favorite comfort food!

Ingredients:

• 2 tbsps ghee or Kerry Gold butter

• 1 large yellow onion, diced

• 3 medium carrots, thinly sliced

• 1 yellow bell pepper, finely diced

• 1 orange bell pepper, finely diced

• 3 celery ribs, finely chopped

• 8 oz white mushrooms, sliced

• 4 fresh garlic cloves, minced

• 2 Tbsps GF flour or Arrowroot powder

• 6 cups chicken bone broth

• 1 lb sweet potatoes, peeled and small diced

• 4 cups cooked chicken, shredded

• 1 cup frozen peas

• 1 x 14.5 oz can of unsweetened coconut milk

• Pink Himalayan sea salt and ground black pepper to taste

• Handful of fresh parsley, finely chopped

Instructions:

1. Melt your butter or ghee in a large stockpot over medium heat.

2. Sauté the onion, carrots, bell peppers and celery for 3-4 minutes.

3. Stir in the mushrooms and garlic, and continue to sauté, stirring for another minute or so.

4. In a small bowl, whisk the gluten-free flour with 2 heaping tablespoons of bone broth until smooth to create a slurry and set aside.

5. Add this slurry to the pot, together with the rest of the bone broth, potatoes and cooked chicken. Allow it to come to a brisk boil, then reduce the heat to a simmer.

6. Stir in the peas and coconut milk.

7. Simmer your soup for 25-30 minutes or until the potatoes are falling apart and tender, and the soup is creamy.

8. Taste and add pink Himalayan sea salt and ground pepper if desired.

9. Add your freshly chopped parsley and stir to combine.

10. Ladle into serving bowls.

11. Serve hot and enjoy!