Chicken Pot Pie Soup

A hearty gluten and dairy-free version of a classic comfort dish, but in a simple, one-pot soup form!

Makes: 4 servings

Ingredients

• 2 Tbsp grass-fed butter (or olive oil to make dairy-free and paleo)

• 1 onion, diced

• 4 celery stalks, diced

• 4 large carrots, diced

• 5-7 cloves garlic, chopped

• 4 cups bone broth

• 1 tsp dried sage

• 1 tsp fresh or dried thyme

• 1 1/2 tsp sea salt

• Freshly cracked black pepper

• 4-5 red potatoes, diced

• 1 can full-fat coconut milk

• 1 1/2 cups cauliflower, steamed (frozen is fine, so is cauliflower rice, as long as it’s steamed)

• 1 rotisserie chicken, shredded (or Instant Pot shredded chicken - see note below)

To Serve

• Parsley, chopped

• Optional: Serve with Capello’s gluten-free buttermilk biscuits and some delicious grass-fed butter

Note: To make your own simple shredded chicken, add 2-3 large chicken breasts to an Instant Pot with a cup of water or broth. Pressure cook for 12 minutes and release pressure. Shred chicken breasts in a Vitamix for 3-5 seconds for perfectly shredded chicken.

Instructions

1. In a Dutch oven or soup pot, add butter over medium heat. Sauté onions, celery and carrots in the butter for 3 to 5 minutes, until everything starts to soften.

2. Add in minced garlic and continue to stir until fragrant.

3. Pour in bone broth along with herbs and seasoning. Stir to incorporate. Bring to a boil.

4. Once boiling, add in chopped potatoes and reduce heat to medium. Allow potatoes to cook for about 7 to 10 minutes.

5. While the potatoes cook in the soup, combine steamed cauliflower and coconut milk in a blender. Blend well until completely smooth.

6. Pour blended coconut milk and cauliflower mixture into the soup and combine.

7. Stir in shredded chicken.

8. Simmer over low to medium heat for a bit longer until everything is well combined. Taste and season accordingly with more herbs, salt or pepper.

9. Top with fresh parsley to serve!