This creamy and delicious soup has been adapted to be gluten free but tastes a lot like a chicken pot pie. It’s hearty and filling and warm for those cold evenings in Fall & Winter.
Ingredients:
- 2T avocado oil
- 1 large yellow onion diced small
- 4 large carrots chopped
- 4 celery ribs diced small
- 3 cloves of garlic, minced
- 4 Tbsp butter or ghee
- 6 cups chicken bone broth (or chicken broth)
- 2 chicken breasts
- ¼ cup gf flour
- 1 cup whole milk
- 1.2 tsp salt
- ¼ tsp fresh cracked black pepper
- 1 tsp dried dill or 1 T fresh dill if you have it
- 1-2 cups organic frozen peas
Directions:
- Add avocado oil to a large stock-pot set over medium heat. Once the oil is glistening, add the onions, celery and carrots and cook until softened about 8-10 minutes. Add garlic and cook about 1-2 minutes.
- Add butter to the pan. Once butter melts, sprinkle in the gf flour and stir until it is paste-like—about 1 minute. Slowly add the chicken bone broth and bring to a boil over high heat. Broth should thicken up a bit. Once boiling, reduce the heat.
- Add in the chicken breasts to cook. Breasts should take about 8 minutes to cook.
- Remove the chicken and chopped into small cubes or shred. Add back into the pot.
- Add milk, salt, pepper, and dill and stir to combine. Let simmer (not boil) for about 5-6 minutes.
- Stir in the frozen peas and let heat for 1-2 minutes
- Serve!