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Healthy Chicken Pie Soup

A super-rich and creamy chicken pot pie soup is so comforting and satisfying. It's made in the Instant Pot, and it's dairy free, grain free, gluten free, paleo, and Whole30.

Ingredients :
  • fresh parsley leaves chopped, for garnish
  • freshly cracked black pepper
  • 1 1/2 tsp. dried sage
  • 1 1/2 tsp. salt
  • 2 tbsp. fresh thyme leaves
  • 1 cup cashews
  • 1 cup full-fat canned coconut cream or milk
  • 2 cups chicken broth or stock
  • 1 pound red potatoes diced
  • 5-6 cloves garlic
  • 1 cup stalks celery sliced
  • 1 cup carrots diced
  • 1 cup onion diced
  • 2 tbsp. ghee or olive oil
  • 2 large boneless skinless chicken breasts cut into bite-sized chunks
Directions :
  1. Turn Instant Pot on Sauté mode. Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
  2. Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with the valve in Sealing position and cook Manual High Pressure for 10 minutes.
  3. Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.
  4. When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.

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