Hey, guys! It’s election week! It’s been a long and stressful one for so many of us. Ryan and I are currently cooped up in quarantine with COVID on top of it all! (Don’t worry, we are doing just fine!) I wanted to make something to make us feel better, and nothing is more delicious and comforting than my favorite Paleo Chicken Pot Pie Soup! I found this recipe years ago when I started the AIP diet, and it got me through. It’s the most delicious, creamy, hearty soup ever! I make it for others when they’re sick or lost a loved one and EVERYONE always asks for the recipe because they loved it so much, too! It’s such a crowd pleaser that I even make it for our annual Christmas Eve party. The best part is, it’s as healthy as it is easy to make! No gluten, dairy, grains, nightshades, nuts, soy, or anything artificial. Just whole foods goodness! The original recipe is from “Paleo On a Dime” but I have tweaked it a bit and I think it’s perfection!

What You Need:

2 lbs of organic chicken breast or boneless skinless chicken thighs, cubed

1 large garnet sweet potato (at least 3 cups cubed)

2 cups of cubed butternut squash

3 cups of frozen California vegetable mix

2 cups frozen cut green beans

1 TBS sea salt

1/3 cup of coconut oil

3 ribs of celery chopped

4 cloves of garlic

2 cups of chicken broth

1.5 cups of coconut milk

1/3 cup of tapioca starch

1/2 tsp onion powder

1 tsp dried parsley

sea salt and pepper to taste

How to Make It:

  1. Place cubed chicken in the bottom of your crockpot.
  2. Cover the chicken with frozen vegetables, cubed sweet potatoes, and butternut squash.
  3. Add your salt (you can always wait to salt it to taste as well).
  4. Whisk the tapioca starch and coconut milk in a bowl until smooth and set aside.
  5. Add the coconut oil to a pot over medium high heat.
  6. Add your chopped celery and garlic and sautee briefly until fragrant.
  7. Add the chicken broth and stir.
  8. Add the tapioca and coconut milk mixture and bring to a light boil while adding in the parsley, onion powder, and salt and pepper to taste. (salt and pepper can always be added later to taste). The soup may get thick and sticky looking. This is normal. It will be creamy and delicious later, trust me!
  9. Pour the soup mixture over the chicken and veggies in your crockpot.
  10. Set the crockpot for 6 hours on low. Stir once after about 3-4 hours.
  11. ENJOY!

Let me know what you guys think! I hope you love it as much as we do! Check out my Instagram reels for a quick video on how I make it, too! Wishing you all health, peace, and love this coming holiday season <3

XOXO,

Kelly

Kelly Bibza
Author

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