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PALEO WHOLE30 CHICKEN POT PIE SOUP #healthy #recipe

I'm really eager to impart this soup to you! I took a stab at making an adaptation a year ago and simply wasn't content with the richness. I attempted again this year with another trap mixed potatoes (pureed potatoes, essentially) and nailed it! The potatoes make the soup incredibly smooth so no flours or starches are required. Yippee!

It has every one of the flavors and healthiness of a pot pie-just without the outside layer. I do plan to make an outside layer form soon (as yet attempting to consummate it), however no covering methods this is Whole30 agreeable and still so delightful!

This warms flawlessly and remains are similarly as great! The ideal dinner to make on a Sunday and eat consistently. You will love this rich, generous, delightful soup! I as of now have plans to make it once more!
PALEO WHOLE30 CHICKEN POT PIE SOUP #healthy #recipe
Also try our recipe Creamy White Wine Vegan Gnocchi #simplemeals #recipe

INGREDIENTS

  • POTATO MIXTURE
  • 1 pound organic yukon gold potatoes chopped
  • 1 cup water
  • 1 1/2 cups unsweetened almond milk
  • SOUP
  • 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

INSTRUCTIONS

  1. 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, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
  2. While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
  3. Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
  4. Add the potato puree to the soup, stir in chicken and cook for 10 more minutes uncovered. 

Read more our recipe Banana Bread Pancakes #simplemeals #healthy

Source : bit.ly/2Im1NyT

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