Chicken Pot Pie Soup - A Clean Plate

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–+ servings

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Chicken Pot Pie Soup

Prep Time10

Cook Time30

Total Time40

Servings servings

Equipment

cookware

Ingredients

1 tablespoon coconut oil
1 small onion omit for IC
1 pound chicken breast chopped
8 small carrot chopped
3 stalks celery chopped
1 bunch asparagus chopped
2 1/2 cups chicken broth
1 cup coconut milk
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon ground sage

Instructions

Heat the oil in a large stockpot over medium heat, then add the onion and cook 5-7 minutes, until soft.
Add the chicken and cook until seared on all sides, about 5 minutes, stirring occasionally.
Add the remaining vegetables and cook another 5 minutes.
Add the broth, coconut milk, and seasonings and bring to a boil, then reduce the heat to medium-low and simmer about 20 minutes.

Nutrition

Calories: 467kcal | Carbohydrates: 25g | Protein: 40g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 96mg | Sodium: 1539mg | Potassium: 1126mg | Fiber: 8g | Sugar: 10g | Vitamin A: 22250IU | Vitamin C: 29.7mg | Calcium: 130mg | Iron: 9.4mg