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Dairy-free Chicken Pot Pie Soup

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 people
Author Alexa Lehr

Ingredients

  • 2 cups cooked shredded chicken
  • 4 cups homemade chicken broth
  • 1 onion, diced
  • 3 ribs of celery, diced
  • 1 13.5 oz. can organic coconut milk
  • 2 large carrots, diced
  • 1 cup frozen peas
  • 6 cloves of garlic
  • salt and pepper
  • dried sage
  • 1/4 cup Bob's Red Mill tapioca flour

Instructions

  • Pour the chicken broth into a crock pot and add the shredded chicken.
  • Place the onion and celery into a high speed blender (I use a Vitamix) and add the coconut milk and tapioca flour. Blend on high speed until everything is pureed. Pour the mixture into the crockpot.
  • Add the carrot, peas, garlic, salt, pepper, and sage. Stir everything until it is combined.
  • Program the crock pot to high. Cook on high for 4 hours or program the crockpot to low and cook on low for 6 hours.