I love to eat soup in the winter. It’s so easy to make a large pot of soup and is so warm and satisfying during these cold, dark days. I have been doing Whole 30 (ish) for several weeks now and soup is such a great answer for this diet. You can make enough for leftovers so you are not worried about what to eat next and if you’ve done Whole 30 you know the cooking and prep work is the biggest battle.
I typically just look in the fridge to see what options I have for soup. This time was no different. So feel free to add extras you find in your fridge to make it perfect for you!
Chicken Pie Soup
1 lb chicken breast
1 c portobello mushrooms
4 large carrots
1 c chopped onions
1 tbsp italian seasoning
salt and pepper
1 l organic chicken broth
1/2 can of coconut milk
1. Place a large stock pan over medium high heat. Pour in a couple tablespoons of avocado oil or olive (not whole 30 compliant) Once pan is hot add your chicken breasts. Cook until both sides are brown and crispy…about 5-7 minutes on each side.
2. Push the chicken breasts to the side and begin to saute the carrots, onions, and mushrooms. I also like to go ahead and add some italian seasoning at this point.
3. Once onions are translucent, add the chicken stock and the coconut milk to the pot. Bring to a boil and then let simmer at least 20 minutes. Allow to simmer longer for more tender chicken.
4. Take out the chicken onto a cutting board and either shred the chicken or cut into small pieces.
4. Add chicken back to the soup and salt and pepper to taste and add remaining Italian seasoning.
Notes:::
Feel free to sub heavy cream for coconut milk if you are not doing the Whole 30 diet and would like a richer soup.
Enjoy!
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