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Creamy Chicken Pot Pie Soup (GF & DF)

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Course Soup

Ingredients
  

  • 6 tbsp Plant butter (hard block) (Switch to 4 tbsp plant butter and 2 tbsp garlic oil for low FODMAP)
  • 1 cup chopped onions (use leek greens for low FODMAP)
  • 1.5 cups chopped carrots
  • 1.5 cups chopped celery
  • 8 oz sliced mushrooms
  • 3 cloves minced garlic (omit for low FODMAP)
  • 0.25 cup cassava flour
  • 6 cups chicken broth
  • 1 tbsp salt
  • 1 lb chopped potatoes cut into 1 inch cubes
  • 5 cups cooked chicken shredded or chopped
  • 1 cup chopped bell pepper any color
  • 0.5 cup lite coconut milk
  • 0.25 cup chopped Italian parsley

Instructions
 

  • Melt the margarine in a large soup pot over medium high heat, then add the onions (or leeks), carrots, and celery and sauté for about 6 minutes, until they are just starting to brown.
  • Add the mushrooms and sauté for about 4 minutes, then add the garlic (if using) and cook for 1 minute longer.
  • Add the broth, salt, and cassava flour and stir together.
  • Put the potatoes in the pot, bring it to a boil, then lower the heat to medium low and simmer, covered, until the potatoes are tender (about 12-14 minutes).
  • Add the chicken, bell pepper, and coconut milk and simmer for 5 more minutes. 
  • Stir in the parsley and serve immediately.