top of page
Screen Shot 2019-12-11 at 5.24.16 PM.png

Paleo chicken pot pie soup


  • 2 boneless skinless chicken breast

  • 2 TBSP of butter, ghee or olive oil

  • 1 small onion diced, 1 cup

  • 3-4 carrots diced, 1 cup

  • 3-4 stalks of celery diced, 1 cup

  • 5-6 cloves of garlic minced

  • 1 pound of red potatoes diced

  • 2 cups chicken broth

  • 1/2 head broccoli 

  • 1 can full fat coconut cream

  • 1 cup cashews, soaked in water for a few hours then drained

  • 2 TBSP fresh thyme leaves

  • 1 1/2 tsp dried sage

  • 1 1/2 tsp sea salt

  • fresh cracked pepper to taste


  1. Turn Instant Pot to saute mode. melt ghee in the pot, then add the diced onion, carrots and celery, stirring regularly. Cook until onions are soft and translucent, then add garlic and cook for about 30 seconds to 1 minute.

  2. Add chicken broth, potatoes, chicken, dried sage and fresh thyme to Instant Pot. Secure the lid with the valve in Sealing Position and cook on Manual High Pressure for 10 minutes. 

  3. Meanwhile, add coconut milk and cashews to a high speed blender. Blend until very smooth.

  4. When time is up do a Quick Release on the Instant Pot. Using two forks shredded the chicken in the pot.

  5. Turn the pot back onto saute mode add broccoli and allow to simmer till broccoli is tender.

  6. Stir in the coconut cashew mixture add sea salt and fresh cracked pepper.

** This recipe is altered from

bottom of page