Chicken pot pie soup!
5 Chicken thighs filets
5 Yukon gold potatoes
4 cups of chicken broth
5 stalks of celery
1/4 bag if baby carrots
1 white onion
1 tbsp black pepper (adjust per your preference)
1 tbsp salt (adjust per your preference)
1 tbsp umami spice from @traderjoes
1 tbsp italian seasoning
3 tbsp butter
2 tbsp olive oil
6 tbsp heavy cream (add coconut cream for a whole30 soup)
4 tbsp flour (skip for whole30)
1 cup of frozen peas
1 cup of corn
Saute diced onion, finely chopped baby carrots, and chopped celery in olive oil for 2 minutes. Then add some salt (1/2 tbsp), black pepper, umami spice and Italian seasoning to the veggies and cooked for 5 more minutes until they’re fragrant. Skip the umami seasoning if you dont have it on hand. I really like the flavor it gives. Use just Italian seasoning if you dont have umami.
Cook the chicken and potatoes with 4 cups of chicken broth separately in instant pot on high pressure for 15 minutes and then pressure release. You can cook these two in a normal pot until they’re cooked if you don’t have an instant pot.
Once the chicken and potatoes are done cooking. Roughly smush the potatoes or cut them with a spoon and also shred the chicken. Then add the cooked veggies into the pot (or instant pot on saute mode). Add the corn and peas to the pot as well.
Add 2 tbsp of heavy cream to the pot. I like to mix 4 tbsp of flour with 4 tbsp of heavy cream and add that slurry to the pot to make it thicker (add more water to the slurry if it’s too thick).
Please add more salt depending on how soupy it is. I adjust the salt amount depending on my taste preference. Cook with all the ingredients in for about 10 mins and then your soup is done.
#CleanEating #ChickenSoup #ChickenPotPieSoup #HealthyDinner #CleanEating #BalancedMeal #Whole30 #LowCarb #Paleo