The Simple Plate

Chicken Pot Pie Soup


3 cups chicken broth

1 can coconut milk

1 can peas, drained

2 carrots, sliced

2 stalks celery, sliced

1 russet potato, diced

1 onion, diced

4 cups shredded chicken

1 tsp pepper

2 tsp kosher salt

1 tsp lemon juice

1 sprig fresh thyme, plucked

1 sprig fresh rosemary, plucked

Parsley (optional)

Olive Oil

How To:

1. Prepare your ingredients by cutting up all of your vegetables and desteming your fresh herbs.

2. Heat a large pot or dutch oven with a bit of olive oil before adding the chopped onions, celery, carrots, and potatoes. Cook for about 8 min. Until onions are translucent and the potatoes have begun to soften.

3. Next, add in your broth, lemon juice and coconut milk along with your herbs and spices.

4. Finally, add the can of peas and the chicken. Reduce heat and simmer for 30-35 min, until carrots and potatoes are cooked through.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star