Low Carb Chicken Pot Pie Soup

This creamy, cozy and delicious chicken pot pie soup has it all! A dairy-free chicken pot pie filling with loads of veggies and savory herbs and the yummiest paleo + low carb biscuits! The whole family will love this healthy, hearty soup on cold winter night

Here is Colorado it is sooooooo cold. We usually have a few days of cold and then back to sunny skies and tolerable temperatures. Not this month. We have been frozen all month. So frozen I have had to cancel studio Yoga classes all month. Since I can’t teach tonight, I am making this hearty soup.

Chicken Pot Pie Soup

This soup can be made Whole 30 compliant or Paleo but since I am loving living with a tad bit of moderation and good flavors, I am going for the yummy biscuits! The biscuits are crazy simple – just a few ingredients that you mix up all in one bowl! They’re low carb too, without any starch or sweeteners used.

Here’s what you need for the low carb biscuits:

Ingredients

One- bowl Low Carb Biscuits:

  • 1 1/2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp baking powder **
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 Tbsp ghee or grass fed butter, melted
  • 6 Tbsp coconut milk full fat
  • 2 large eggs whisked

Chicken Pot Pie Soup:

  • 1/4 cup ghee or coconut oil, or grass fed butter, divided
  • 1 lb boneless skinless chicken breasts cut into 1/2” cubes
  • Sea salt and pepper to taste
  • 3 celery stalks chopped
  • 1 medium onion chopped
  • 1 cup mushrooms chopped
  • 4 cloves garlic minced
  • 1 tsp Fresh rosemary minced
  • 1 tsp Fresh sage minced
  • 1 tsp Fresh thyme minced
  • 3 Tbsp arrowroot starch
  • 2 3/4 cups chicken bone broth
  • 1 16 oz bag frozen peas and carrots*
  • 1 cup coconut milk full fat, blended before added, if necessary
  • Sea salt and black pepper to taste
  • Fresh parsley for garnish
  • I love to add one drop of thyme or rosemary essential oil

Instructions

  1. Preheat your oven to 350° and line a large baking sheet with parchment paper. In a large mixing bowl, stir together all the dry ingredients. Make a well in the center of the dry mixture and add in the butter, coconut milk and eggs. Stir until well combined and smooth. Chill the mixture in the refrigerator for 10-15 minutes.
  2. Using an ice cream scoop, scoop 1/4 cups of batter on the prepared baking sheet at least 2” apart. I made 8 biscuits. Bake in the preheated oven for 15-18 minutes or until light golden brown. Serve right away with the soup
  3. Meanwhile, heat a large stock pot over medium high heat and add 2 Tbsp ghee. Add the chicken cubes and sprinkle with sea sat and pepper. Cook, stirring occasionally for about 3 minutes until golden on the outside. Remove to a plate and set aside.
  4. Lower the heat to medium and add the remaining 2 Tbsp of ghee. Add the celery, onions, and mushrooms and sprinkle with a bit of sea salt. Cook for one minute, then add the garlic and fresh herbs. Continue to cook another 2-3 minutes or until veggies are soft and fragrant.
  5. Whisk the tapioca flour into the veggies, then add in the broth and stir. Bring to a boil, then lower the heat to a strong simmer and simmer about 5 minutes. Add in the peas and carrots, coconut milk, and chicken. Bring back to a boil, then simmer for 3-5 more minutes. Season the soup with salt and pepper to taste.
  6. To serve, garnish with soup with parsley and serve with a biscuit. Enjoy!

Heck yes!

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Coconut Lemongrass Soup

This soup is absolutely delicious and is one of those soups that tastes even better the next day.

Add some crusty hot bread for an extra treat. It is warm and satisfying and perfect all year long.

Ingredients
2 tablespoons coconut oil
2 large onions, peeled and chopped
4 cloves garlic finely chopped or pressed
1 tablespoons fresh ginger root, minced
1–2 drops Lemongrass oil
4 tablespoons tomato paste
4 carrots, peeled and chopped
4 tablespoons curry powder
1 teaspoon red pepper flakes
8 cups vegetable broth
2 cans coconut milk
4 cups fresh tomatoes, chopped
3 cups dried red lentils
4–6 handfuls baby spinach
Salt and pepper to taste

Instructions

  1. Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté five to seven minutes.
  2. Add tomato paste, curry powder, and red pepper flakes; cook for another one to two minutes stirring constantly until all vegetables are coated and flavors combined.
  3. Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
  4. Add Lemongrass oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
  5. Add spinach and stir until wilted.
  6. Garnish with one tablespoon fresh chopped cilantro and one tablespoon sour cream.

Tip: Add some brown sugar for a sweeter curry taste. Adding a drop of Lime oil to the cilantro and sour cream garnish is also delicious.

Using essential oils in a variety of ways including internally should be done with some education and awareness. Choosing essential oils that are tested for purity is key.

Learn more about how to use oils and which ones are helping humanity and the planet here. I’d love to walk you through choosing the best for your family.

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Autumn Pumpkin Soup

Are you tired of all the pumpkin recipes yet? It seems everywhere you look someone has yet another pumpkin recipe. But this one cannot be overlooked! It’s so good and so easy! It’s nutty, spicy, delicious and good for you!

Ingredients:
  • 1 pie pumpkin
  • 1/2 cup diced red onion
  • 1 tablespoon coconut oil
  • 1 jar roasted red pepper
  • 1 1/2 cups chicken broth
  • 1/2 coconut milk
  • 1 cup cashew butter
  • 1/2 tsp tumeric
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 2 garlic cloves or 2 tablespoons minced

To make this soup you’ll need to roast a small pie pumpkin. I like to cut it in half, scoop out the seeds, add salt and pepper and pop in the oven at 350 degrees for about an hour. I like o save the seeds and roast them for garnishes or quick snacks. You can also do this the easy way and use canned pumpkin but there is something so soulful about roasting one.

Meanwhile in a large pot sauté the onions in the coconut oil until tender. When the pumpkin is fully cooked and soft, allow it to cool enough to handle and then scoop out that delicious flesh. Add the pumpkin and the rest of the ingredients to the pot.

Let this simmer for at least 30 minutes. I actually love the smell and allow it to simmer sometimes for an hour or more, stirring for often.

Using an immersion hand blender, blend until velvety smooth. You can also add to a large blender but be mindful hot liquids and some blenders don’t like each other.

You can top this soup with roasted pumpkin seeds or not!

Enjoy!

Coconut Curry Lemongrass Soup

Are you all starting to feel the yearning for fall and all that comes with it? Sweaters, leaves, pumpkin everything and cooler days??

I think since we here in Colorado have had a cooler-ish August, I have been rushing the coming of fall. But one of my sweet yoga students reminded me early August that we still have lots of summer left and I why rush it??

I think for many of us, it is our human nature to want to get on to the next thing–whether that is the next bite of food, next task, or even the next fun activity. I have been trying to catch myself going ahead more and more, and I am finding that it is becoming easier and I am more present.

One of my favorite soulful things in the fall and winter is make a big pot of soup and patiently wait for it to simmer. To me, there is nothing quite like the slow cooked flavors coming together. Plius then I have something to enjoy all week long.

Coconut Curry Lemongrass Soup

Check out this awesome recipe using Lemongrass essential oil. This oil is sourced from Southern India and is common in cooking. The primary benefits of Lemongrass include supporting healthy digestion when taken internally, combined with a carrier can be a soothing massage, can give a refreshing feeling. Emotionally, this one is known as the oil of “cleansing”.  Lemongrass is a powerful and effective cleanser of any energies that no longer aids in our expansion.

I am going to make this soup this weekend (even though I am not a big legume eater, I think the red lentils will be amazing). Enjoy the mindful simmering and tasty flavors. Let me know if you make it!

Ingredients

  • 2 tablespoons coconut oil
  • 2 large onions, peeled and chopped
  • 4 cloves garlic finely chopped or pressed
  • 1 tablespoons fresh ginger root, minced
  • 1–2 drops Lemongrass oil
  • 4 tablespoons tomato paste
  • 4 carrots, peeled and chopped
  • 4 tablespoons curry powder
  • 1 teaspoon red pepper flakes
  • 8 cups vegetable broth
  • 2 cans coconut milk
  • 4 cups fresh tomatoes, chopped
  • 3 cups dried red lentils
  • 4–6 handfuls baby spinach
  • Salt and pepper to taste

Instructions 

  1. Heat coconut oil over medium heat; add onion, garlic, and fresh ginger. Cook until onion is translucent then add carrots and sauté five to seven minutes.
  2. Add tomato paste, curry powder, and red pepper flakes; cook for another one to two minutes stirring constantly until all vegetables are coated and flavors combined.
  3.  Add vegetable broth, coconut milk, diced tomatoes, and lentils. Cover and bring to a boil on medium high heat; reduce to simmer (low heat).
  4. Add Lemongrass essential oil and cook for approx. 30 minutes until lentils are cooked through. Season with salt and pepper to taste.
  5. Add spinach and stir until wilted.
  6. Garnish with one tablespoon fresh chopped cilantro and one tablespoon sour cream.

Tip: Add some brown sugar for a sweeter curry taste.

Go snag this free ebook to learn more ways to use essential oils.

Green Chile Enchilada Soup


It’s almost soup weather and there’s nothing I love more than cooking soup on a cold rainy day. This could possibly be my new favorite soup… I think you’ll love it too.


INGREDIENTS:

  • -2.5 lbs boneless, skinless chicken breasts or thighs
  • -28 oz can green enchilada sauce
  • -24 oz chicken broth
  • -1 cup half and half or heavy cream
  • -2 cup Monterey jack cheese
  • -4 oz cream cheese, cubed at room temperature (or softened)
  • -4 oz green salsa (salsa verde)
  • -hot sauce, optional
  • -salt and pepper to taste


DIRECTIONS:

Slow cooker:

  1. In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
  2. Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn slow cooker to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
  3. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.

Instant Pot Instructions:

Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.

Stovetop Instructions:

In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

This recipe makes a mild to medium spice soup. To add spice use additional green salsa or a green chili hot sauce.


Make sure your cream cheese is at room temperature before adding to soup.