This healthy chicken pot pie soup is super rich, creamy, and comforting. Made in the Instant Pot, it’s paleo, Whole30, dairy free, and gluten-free, too, without skimping on any flavor. This healthy soup comes together in about 30 minutes and is good enough to eat all week!
My significant other is the victor here.We’re trying new, sound plans every day, normally Whole30 and paleo, however consistently as tasty as possible dooty them up to be. When he does a Whole30? It resembles this: he gets back home from lawyering throughout the day and plunks down to either a pristine dish or one of our ordinary faves, similar to egg move in a bowl, zuppa toscana, or – let’s be honest – the chicken zucchini poppers from One Lovely Life.
Basically sauté the mirepoix (the onion, carrots, and celery) and garlic on the burner rather than the Instant Pot as definite in the initial step of the formula, at that point add the potatoes, chicken stock, and thyme to your pot.Make your cashew-coconut cream as coordinated in the recipe.Bring to a bubble and bubble until potatoes are fork-delicate. Add your chicken and cashew-coconut cream to the pot and mix well. Get done with a lot of salt and newly broke dark pepper.
It is in the event that you utilize olive oil in the spot of ghee. The vast majority don’t disapprove of ghee, regardless of whether they’re lactose narrow minded, however in case you’re keeping away from all, even moment, cases of lactose, or cow’s milk proteins (for a breastfeeding affectability, for instance), utilize the olive oil.
It’s surprisingly confounded. In this formula, coconut cream implies only the white, strong piece of a jar of coconut milk or coconut cream. Stand by, what? Here’s how things are: “coconut cream” in a can implies it contains a greater amount of the rich, strong cream than a container of coconut milk does. I like to purchase jars of “coconut cream” (unsweetened, obviously) since I can get almost a cup of unadulterated coconut cream from those. You may require 2 jars of full-fat coconut milk to deliver 1 cup of coconut cream.
A super-rich and creamy chicken pot pie soup is so comforting and satisfying. It’s made in the Instant Pot, and it’s dairy free, grain free, gluten free, paleo, and Whole30.
- 2 large boneless skinless chicken breasts cut into bite-sized chunks
- 2 Tbsp. ghee or olive oil
- 1 onion diced, 1 cup
- 3 carrots diced, 1 cup
- 3 stalks celery sliced, 1 cup
- 5-6 cloves garlic minced
- 1 pound red potatoes diced
- 2 cups chicken broth or stock
- 1 cup full-fat canned coconut cream or milk
- 1 cup cashews
- 2 Tbsp. fresh thyme leaves
- 1 1/2 tsp. salt
- 1 1/2 tsp. dried sage
- freshly cracked black pepper
- fresh parsley leaves chopped, for garnish.
- Turn Instant Pot on Sauté mode. Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
- Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with the valve in Sealing position and cook Manual High Pressure for 10 minutes.
- Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.
- When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.
If you do not have a high-speed blender, soak your cashews in hot water for a few hours then drain and proceed with the directions.
If you don’t have an Instant Pot:
On the stovetop:
- Heat the ghee or olive oil in a large saucepan over medium heat. Sauté the onion, carrots, and celery until the onions are soft, then sauté the garlic about a minute or until fragrant. Add the potatoes, chicken broth, sage, and thyme to your pot.
- Bring to a boil and cook 4 minutes.
- Add your chicken breasts and cook for 6 minutes or until chicken is cooked through and potatoes are fork-tender.
- Meanwhile, make your cashew-coconut cream as directed in the recipe.
- Add your cashew-coconut cream to the pot and stir well. Finish with plenty of salt and freshly cracked black pepper.
In the slow cooker:
- Heat the ghee or olive oil in a large saucepan over medium heat. Sauté the onion, carrots, and celery until the onions are soft, then sauté the garlic about a minute or until fragrant. Transfer the sautéd mixture Add the potatoes, chicken broth, chicken, sage, and thyme to your pot.
- Cover and cook on high for 4 hours or low for 6.
- In the meantime, make the cashew-coconut cream as directed in the recipe. When the slow cooker time is up and potatoes are tender, stir in cashew-coconut cream and season with plenty of salt and pepper.