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Friendly Feasting: Chicken Pot Pie Soup

Well, here it is mid-December already! The weather continues to be brutally cold, and we’re to get MORE snow tonight. So who wants to get out in that mess? How about you stay curled up in your warm bed or snuggled on the couch with a cup or bowl of meltdown-friendly chicken pot pie soup? Yep, you read that right! Check out this tasty soup recipe to warm you up in these frosty temps!


Chicken Pot Pie Soup

Chicken Pot Pie Soup

  • 2 tbsp arrowroot powder (similar to cornstarch but more “friendly”)
  • 2 cups water
  • 4 cups unsweetened original almond milk
  • 1 large celery stalk, chopped
  • ½ med chopped onion
  • 8 oz sliced baby portabella mushrooms (or white mushrooms!)
  • 2 chicken bouillons – sub 2 cups low-sodium broth to minimize salt intake
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen mixed veggies (anything without corn)
  • 2 sweet potatoes, peel and cube small
  • 16 oz diced, cooked chicken breast

Create a slurry by combining ½ cup of cold water with arrowroot powder in small bowl and whisk until well blended. Set aside. Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bouillon/broth, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, ~20 min. Remove lid, add potatoes and cook until soft, ~5 min. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3+ min, until soup thickens, adjust salt and pepper to taste and serve.

I chose to omit the potatoes – wasn’t sure how well sweet potatoes would go in this and wanted to avoid the carbs. Without potatoes I made about 4-5 servings that counted as protein, veg, and daily almond milk allotment. I used frozen peas as my veggies because pot pies need peas and also threw in some carrots! I bought a bag (probably 16oz) of arrowroot powder for about $7 quite some time ago. I will probably never need to buy more in my whole life! I don’t use it often as it is a starch, but works well to thicken soups. If you want to try a couple Tbsp for this recipe, let me know! 😉


Want more chicken pot pie action? Check out my first blog on the new NGPT website for a skillet chicken pot pie recipe: There will be a couple more soup recipes coming this month and February as I try to keep you Meltdown-Friendly and warm! Until next week, feast from a mug (snug as a bug in a rug) in bed, feast from a bowl on the coach, and as always…FEAST ON!!!

~Coach Lauren

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