Chicken Pot Pie Soup

Ingredients:

 3 cups cooked chicken white and dark meat, boiled and diced or shredded

2 tablespoons butter or ghee

1 onion diced

5 cloves garlic minced

1 pound peeled potatoes roughly chopped

1 pound peeled potatoes diced

2 cups chicken broth

1 cup full-fat canned coconut milk

3 carrots chopped

2 celery ribs diced

1 cup frozen peas

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne optional

1 tablespoon chopped fresh sage

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh rosemary

Instructions:

  Melt the butter in a dutch oven or heavy bottomed pot over medium heat.

Add the onions and garlic and saute until soft.

Add the 1 pound of roughly chopped potatoes and chicken broth to the pot. Bring the broth to a boil then cover with a lid and reduce the heat to low. Cook until the potatoes are fork tender.

Turn the heat to low.

Use a slotted spoon to scoop the potatoes into a blender. Add the coconut milk to the blender and puree. Set aside, this wiil be added later to thicken the broth.

Add the pound of diced potatoes and the carrots to the pot

Bring the broth to a boil, cover with a lid and reduce heat to low. Cook until the potatoes and carrots are fork tender.

Add the celery, peas, spices, cooked chicken and pureed potatoes to the pan and mix well.

Raise the heat to medium low and cook for 5 minutes.