Chicken Pot Pie Soup

Source: purelyprimal.com
Course: Dinner
Preperation time: 5min
Cooking Time: 25min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/2 Tablespoon Thyme 0 0 0 0 0 0 1 1
3 Fresh Garlic Clove, Minced 0 0 0 0 0 0 2 2
1/3 cup Almond Flour/Meal 2 2 2 2 4 4 46 46
1 Teaspoon Black Pepper 0 0 0 0 0 0 1 1
1/2 cup Mushroom(s), Chopped 0 0 0 0 0 0 1 1
2 Tablespoon(s) Arrowroot Powder 0 0 3 3 0 0 12 12
2 Pound(s) Chicken Breast, Cubed 47 47 0 0 5 5 249 249
2 Large(s) Carrot(s), Peeled and Chopped 0 0 2 2 0 0 10 10
1 Large Sweet Potato, Peeled and Chopped 0 0 6 6 0 0 26 26
1 Medium Onion, Diced 2 2 15 15 0 0 63 63
1/4 Teaspoon Salt 0 0 0 0 0 0 0 0
3 Tablespoon(s) Butter 0 0 0 0 6 6 51 51
2 1/2 cup(s) Chicken Broth 4 4 1 1 1 1 31 31
2 cup(s) Coconut Milk(s) 2 2 4 4 19 19 184 184
1 Tablespoon Coconut Oil(s) 0 0 0 0 2 2 20 20
Total: Approximate Nutrition Info, Per Serving: 58 34 38 696
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Instructions

  1. Fry the chicken in coconut oil and cut into bite-size pieces. Boiling the chicken is also an option.
  2. In a large pot, melt butter. Add in minced garlic and the almond flour and stir. Pour in the coconut milk and chicken broth.
  3. Add in spices and tapioca flour/water mixture.
  4. Add veggies and let it boil to soften the veggies, about 10 minutes or so.
  5. Once this is complete add in the chicken and serve!
Visit purelyprimal.com for the full instructions.

Notes


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