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Chicken Pot Pie Soup

3 cups compliant rotisserie chicken cubed

2 lbs yukon gold potatoes peeled divided 1 lb diced one pound chunky chopped

1 qt chicken bone broth

1 1/2 cups carrots peeled and diced

1 cup celery sliced

1 cup frozen green beans

1 cup full fat coconut milk

1 yellow onion

2 T garlic ghee

1 T. chopped fresh sage

3 tsp minced garlic

2 tsp dried thyme

2 tsp dried rosemary

2 tsp salt

1/8 tsp black pepper

Step 1: Melt ghee in 6 qt pan over medium heat.

Step 2: Add onion, garlic and sauté 5 minutes until soft and translucent.

Step 3: Add 1 pound chunky chopped potatoes and chicken bone broth to the pot. Bring to a boil and cover with lid reducing heat to low. Cook 10 minutes or until potatoes are fork tender.

Step 4: With slotted spoon scoop out cooked potatoes and add to a food processor with the one cup coconut milk and puree. Set aside.

Step 5: To the six qt stockpot add diced potatoes and carrots, bring to a boil cover with lid and reduce cooking on low about 10 minutes or until potatoes and carrots are fork tender.

Step 6: Add the chicken, green beans. the pureed mixture and seasonings and mix well cooking till heated through and green beans are cooked through and chicken is heated about 5 minutes.

Step 7: Serve with sliced avocado or olives.

I like to place leftovers in 1/2 gallon mason or ball jars leaving 1 1/2' headspace and freeze for a day when I don't feel like cooking or for when I am sick.


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