Amazing Chicken Pot Pie Soup

(Gluten Free, Dairy Free, Sugar Free, Soy Free, Grain Free)

This soup is simply amazing.  It’s soothing, healing, hearty, satisfying, low calorie, low fat and extremely nutritious and delicious.  It is such a wonderful and healthy alternative to traditional chicken pot pie.  Surprisingly, the coconut milk (which is used as the base liquid in this recipe) gives this soup a rich, buttery, smooth flavor!  You can make this dish in a pot on the stove, but I prefer to bake it in the oven -as you will see in the instructions! I really hope you enjoy this recipe as much as I do!

 

Ingredients:

1.5 pounds organic raw chicken (cut into small pieces)

1 can organic coconut milk

1 tablespoon olive oil

1 leek (thinly sliced)

1/2 white onion (thinly sliced)

2 whole carrots (thinly sliced)

10 baby potatoes (thinly sliced or cubed)

3 cloves garlic (minced)

3 celery sprigs (thinly sliced or chopped)

3/4 cup organic peas

Salt & Pepper to taste

Optional:

1 teaspoon garlic powder

1 teaspoon onion powder

Instructions:

Place all ingredients into a large baking dish.  Bake in oven for about 1 hour at 375 degrees or until chicken is no longer pink and vegetables are tender.