Description
A comforting, creamy chicken pot pie soup made with coconut milk, tender vegetables, and herbs. Low carb, dairy-free, and gluten-free without sacrificing flavor.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons avocado oil, divided
- 1 large onion, diced (about 2 cups)
- 3 medium carrots, diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 1 can (14 ounces) full-fat coconut milk
- 2 tablespoons arrowroot powder
- 1 cup frozen peas
- 2 teaspoons sea salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- 1. Pat chicken thighs dry and season with salt and pepper. Heat 1 tablespoon avocado oil in a large Dutch oven over medium-high heat. Brown chicken 4-5 minutes per side until golden. Remove and set aside.
- 2. Add remaining oil to pot. Sauté onion, carrots, and celery for 5-6 minutes until softening.
- 3. Add mushrooms and cook 3-4 minutes until moisture releases. Add garlic, thyme, rosemary, and bay leaf. Cook 30 seconds until fragrant.
- 4. Pour in chicken broth, scraping up browned bits. Return chicken to pot with juices. Bring to boil, then reduce to gentle simmer.
- 5. Cover and simmer 25-30 minutes until chicken is tender. Remove chicken, let cool, then shred into bite-sized pieces.
- 6. Whisk arrowroot powder with 3 tablespoons coconut milk until smooth.
- 7. Stir remaining coconut milk into soup, then add arrowroot mixture while whisking. Simmer 2-3 minutes until thickened.
- 8. Return shredded chicken and add frozen peas. Season with salt, pepper, and smoked paprika. Simmer 2-3 minutes until peas are heated.
- 9. Remove bay leaf, stir in fresh parsley, and let rest 5 minutes before serving.
Notes
Store in refrigerator up to 4 days or freeze up to 3 months. Coconut milk may separate during storage – simply stir while reheating to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 7g
- Sodium: 680mg
- Fat: 16g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g