Chicken Pot Pie Soup (Gluten and Dairy Free!)
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Ingredients
  • 2 boneless chicken breasts
  • 1 carrot
  • 1 small yellow onion
  • 2 celery stalks
  • 3 cups chicken stock
  • 1 (16oz) can coconut milk
  • 3 cups mixed frozen vegetables (I used a corn, green bean, carrot, peas mix)
  • 1 Tbsp olive oil
  • 1 Tbsp dairy-free butter
  • 3 Tbsp Gluten-Free All Purpose Flour (I used Bob's Red Mill.)
  • salt
  • pepper
  • all-purpose, no salt seasoning mix
Instructions
  1. Cut chicken breasts into small, bite sized pieces. Season with salt and pepper.
  2. Coat a pan with 1 Tbsp of olive oil over medium heat. Cook chicken thoroughly. Set aside.
  3. Heat 1 Tbsp of butter in a 5 or 6 qt pot. Add the carrots and cook for 1 minute.
  4. Add the celery and onion. Season with all-purpose seasoning. Cook until onions are translucent.
  5. Stir in flour. Pour in chicken stock and coconut milk. Bring to a boil.
  6. Add chicken and frozen mixed vegetables. Season with salt, pepper, and seasoning mix.
  7. Cook on medium for about 30-40 minutes.
Recipe by Alicia Carlson Photography at http://www.aliciacarlsonphotography.com/2015/02/10/chicken-pot-pie-soup-gluten-dairy-free/