Hen Pot Pie Soup combines the consolation of a heat pot pie in a scrumptious soup!
The inspiration for this soup got here from my favourite hen pot pie recipe from my cookbook, The Grain-Free Household Desk. The filling is a mix of hen, onions, carrots, peas, cream and thyme, so I mixed these flavors to make a easy soup for you.
You'll be able to serve it alone, or with some grain-free white dinner rolls or grain-free biscuits.
Listed below are another nourishing soups that it is best to take a look at:
Butternut, Squash and Carrot Soup
Tortilla Soup
Lentil Soup with Swiss Chard and Sausage
White Bean and Ham Soup
Hen Pot Pie Soup (Grain-Free, Gluten-Free)
- 4 boneless, skinless hen breasts
- 2 tablespoons butter (or coconut oil for dairy-free possibility)
- Celtic sea salt and freshly floor black pepper
For the Soup:
- 3 tablespoons unsalted butter (or 2 tablespoons coconut oil for dairy-free)
- 1 yellow onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- 4 1/2 cups hen inventory
- 1 teaspoon celtic sea salt
- 1 cup frozen inexperienced peas, thawed
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup chopped contemporary, flat-leaf parsley
- Juice of 1 lemon
Directions
- Warmth a big pot over medium, add the butter, and swirl to coat the underside of the pan. Season the hen breasts with salt and pepper on either side after which place within the pot. Prepare dinner till simply turning golden brown on the sides, about 4 minutes. Utilizing a pair of tongs, flip the hen and proceed cooking till cooked by way of, about 4 minutes. Switch the hen to a clear plate and canopy to maintain heat.
- Place the butter within the now empty pot and soften over medium warmth. Stir within the onion, carrots and celery, scale back the warmth to low, and canopy and cook dinner for half-hour.
- Stir within the garlic and thyme and cook dinner till aromatic, about 45 seconds. Sprinkle in coconut flour and arrowroot flour, stirring continually, till absorbed, about 1 minute. Add 1/2 cup inventory and cook dinner, stirring continually, till combination is thickened, about 1 minute. Stir within the remaining inventory, sea salt, and peas. Improve the warmth to excessive and convey to a low boil. Whereas combination is coming to a boil, shred the hen after which add to the soup, together with any juices which have collected on the plate. Cut back warmth to low and stir in cream, parsley and lemon juice. Season with salt to style.
Picture Credit score: Becky Winkler
