I’ve edited this soup to take it up a notch. It’s still GAPS complaint without the potatoes so be sure to omit those, but I highly recommend adding them for anyone else looking for a hearty whole soup!
This time of year is still great for soups. The weather can be iffy with rain and cold. But regardless of it being soup season or not, this Pot Pie soup is just a great way to make your belly feel good. We made this with a organic pastured turkey that my husband had smoked. It can be made with either chicken or turkey, it will be great either way. I will say that the smoked flavor took this up at notch, but it’s definitely not a requirement. We make it regularly with chicken and it’s a staple for us!
Chicken or Turkey Pot Pie Soup
Author: The Allergy Free Family
- 2 tbs fat of choice (duck fat, butter, ghee, pork lard, olive oil, etc.)
- 1 large onion diced
- 2 large carrots diced
- 1 10 oz bag frozen sweet peas
- 3 celery stalks – diced
- 3 cups red potatoes – diced
- 4 cups cooked chicken or turkey – chopped
- 3 cups stock
- 1 cup coconut cream – approximately the cream from one 13.5 oz can
- 2 tsp sea salt
- 1 tsp garlic powder or 2 fresh minced garlic bulbs
- 1/2 tsp fine black pepper
- 1 tsp rosemary
- 1/2 tsp thyme
Heat the oil in a large stock pot. Once heated add the onion, celery and fresh garlic. Cook 5 minutes or until the onions start to turn translucent. Next add the carrots and sauté another 5 minutes. Then add the remaining ingredients stirring well. Bring to a boil, then turn down to a low simmer. Cook an additional 15- 20 minutes until carrots and potatoes are soft. If using fresh rosemary or thyme, double the amount. Let the soup rest about 10 minutes before serving – optional, but I personally think it helps the flavors infuse more.