Keeping the Womb Warm: Chicken Pot Pie Soup

Season chicken thighs with paprika, 1 teaspoon of garlic powder, and salt. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat and sear chicken for 4–5 minutes per side. Remove, cool, shred, and set aside.

In the same pot, saute diced onion for 2–3 minutes. Add minced fresh garlic, frozen mixed vegetables (and extra carrots if desired), and chopped celery. Cook for another 2–3 minutes.

Add Italian seasoning, 1 teaspoon of garlic powder, dried sage, and salt to taste. Stir in cornstarch and cook for 1 minute.

Pour in chicken broth and simmer for 5–7 minutes, until vegetables begin to soften. Add diced potatoes and cook another 10–15 minutes, until tender.

Whisk coconut cream (or heavy cream) with a few tablespoons of hot broth until smooth. Stir this mixture into the soup.

Add shredded chicken back in, stir, and simmer for a few minutes. Taste and adjust seasoning as needed. Enjoy!