Chicken Pot Pie Soup Recipe


1 large red onion
1 Tablespoon cooking oil ( I use avocado oil.)
4 large pre-cooked boneless skinless chicken breasts (around 3 lbs)
3 lbs of russet potatoes, peeled and cut into 1″ cubes
1 lb carrots, sliced into 1/8″ thick rounds
1 qt (4 cups) chicken stock
3 cups dairy milk, almond milk or other alternative dairy milk
1-2 Tablespoons homemade Chicken Bouillon Powder (or your favorite gluten-free bouillon), to taste
1 Tablespoon minced garlic
2 Bay Leaves
1 teaspoon poultry seasoning
2 cups frozen peas (or frozen green beans if you prefer)
1/2 cup water
3 Tablespoons arrowroot powder (or corn starch)
salt and pepper, to taste

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