|Chicken Pot Pie Soup|
This soup is both gluten-free and dairy-free, using rice milk and coconut oil to give it a chowdery, buttery flavor. The addition of GF flour to the broth thickens it a bit to simulate the white sauce in pot pie. You can also add arrowroot starch for an even thicker broth. The potatoes are important too, to give it the heft that a winter soup needs!
I made my soup with fresh chicken, and poached it before I added it to the soup, but if you have leftover chicken this is a perfect way to use it up.
Chicken Pot Pie Soup
1 package boneless chicken
1/2 cup coconut oil (divided)
1 small onion
1 large package frozen veggies (peas, corn, carrots, green beans)
3 small potatoes, diced (I left the peel on)
6 cups chicken broth
2 cups rice milk
1/2 cup GF flour (I used sorghum)
1/4 cup fresh parsley, chopped
1/4 tsp thyme
salt and pepper to taste
First, poach the chicken by simmering in a medium pot of water until cooked through (about 15 minutes). Drain and shred or chop into bite-sized pieces. Set aside.
Chop onion and saute in 1 Tbsp coconut oil in a large stockpot over medium heat. Add chicken broth, frozen veggies and potatoes and boil until potatoes are tender, about 10 minutes.
In a small bowl, stir flour into rice milk to break up lumps. Transfer mixture to soup pot, and add cooked chicken, the rest of the coconut oil, parsley and seasonings. Heat through, stirring, about 3 minutes. Serves 8.
Note: If you would like your soup to be a little thicker, you can add some arrowroot starch to the flour/rice milk mixture as well.
Shared with the Gallery of Favorites at Premeditated Leftovers and Real Food Wednesday with Kelly the Kitchen Kop and Pennywise Platter at the Nourishing Gourmet and Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and Allergy Free Wednesday at The Willing Cook.