Chicken Potato Soup (Edit recipe)

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The idea for this came about one night while trying to use up leftovers. Creaming and reminiscent of chicken pot pie, your entire family will enjoy this soup. Simple ingredients, packed with flavor, and highly nutritious. Make a double batch and freeze half for later.

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 4

Ingredients

2 tsp Olive Oil
3 pieces Boneless Skinless Chicken Breasts, Diced
.5 whole Onion, Diced
3 pieces Carrots, Diced
3 pieces Celery, Diced
3 cloves Garlic, Minced
.5 whole Zucchini, Diced
1 tsp Salt
.5 tsp Black Pepper
1 tsp Italian Seasoning
.5 tsp Turmeric
2 cups Chicken Bone Broth
2 cups Whipped Mashed Potatoes (click for recipe)
.25 cup Jovial Gluten Free Stelline

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a Dutch oven cook the chicken in olive oil on medium heat for about 8-9 minutes until done.
Add the onion, carrots, celery, and garlic. Stir and cook for 2 minutes.
Add the zucchini, salt, pepper, Italian seasoning, and turmeric. Stir and cook for 2 minutes.
Add the broth and mashed potatoes, stir. Turn heat to low and cook for 10-15 minutes.
Add the stelline pasta and stir. Cook for 10 minutes, stirring periodically.

Notes

You can use other pasta, like Ditalini, but it should be very small. You can make this paleo by using sweet potato or cauliflower mash instead of potatoes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	137
Fat:	5 g
Carbohydrates:	14 g
Protein:	12 g
Cholesterol:	21 g
Sodium:	706 mg
Fiber:	2 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.