Healthy Chicken Pot Pie Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 lb. chicken breasts about 2 larger breasts
  • 1 cup celery 1-inch pieces
  • 1 cup carrot 1-inch pieces
  • 1 cup onion finely chopped
  • 1/2 tablespoon garlic finely minced
  • 2 cups Yukon Gold Potatoes cut into 1-inch pieces
  • 1 cup Yukon Gold Potatoes cut into quarters so that you can remove them at the end
  • 1 teaspoon Pepper
  • 1/2 teaspoon salt
  • 3 cups chicken broth or bone broth
  • 3 tablespoons parsley for garnish
  • 1/2 cup coconut cream or milk/ other dairy free milk

Instructions

Instant Pot Instructions

  1. Set Instant Pot to regular sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, but this is ok.
  2. Add in the celery, carrot, onion, garlic, salt and pepper.  Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir.
  3. Lay the chicken breasts on top of the vegetable/small potato mixture. Add large potato quarters on top of chicken. Pour in broth.
  4. Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes.
  5. Remove the large potato pieces + chicken breasts.
  6. Place large potato quarters, coconut milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot
  7. Place chicken breasts on a cutting board and shred.  Put the chicken back into the pot. 
  8. Stir together until combined and smooth. Garnish with parsley and serve.

Author: https://thecleaneatingcouple.com/healthy-chicken-pot-pie-soup/

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