A creamy, Whole30 approved, instant pot recipe complete with healthy fats, chicken, carbs, and a full-bodied flavor profile, this soup is an excellent recipe to keep on hand during your month of Whole30 and beyond. 

This soup is:

• Dairy free
• Grain free
• Gluten free
• Paleo
• And so, so YUM

Confession, I made this soup almost every week during Whole30. 

Quick Tip: Make this soup during a Sunday meal prep day. It packs a lot of healthy servings and is a great meal to have in your fridge ready and available to eat.   

My recipe is based on a Whole30 Chicken Pot Pie recipe I found while perusing Pinterest. 

After weeks of tweaking, here is the final recipe.

Enjoy!  

Creamy Chicken Soup Ingredients:

• 1 whole chicken
• 2 tablespoons of ghee or olive oil (give or take)
• 2 onions (1 quartered and 1 diced)
• 5 – 6 carrots diced 
• 3 celery stalks diced (optional)
• 6 cloves of garlic
• 1.5 pounds golden potatoes diced
• 4 cups of chicken broth 
• 2 cans of whole canned coconut cream (coconut cream)
• 1 cup of cashews 
• Slap Your Mamma to taste (or Tony’s)
• Salt and pepper to taste 
• 1 – 2 tsp of Italian seasoning
• Filet to taste

Instructions

1. Turn your Instant Pot to Brown and Sauté mode. 
2. Season the chicken generously with Slap Your Mamma.  
3. Place chicken in the Instant Pot. Add 1 quartered onion.
4. Pressure cook for 25-30 minutes. Depending on the size of your chicken, you may have to pressure cook it 5 minutes or more to fully cook the chicken. 
5. While the chicken pressure cooks, wash and cube potatoes (I don’t peel my potatoes, but do as you wish), chop carrots and celery, and dice the second onion.
6. Debone the chicken. Remove the broth from the instant pot. 
7. Turn the instant pot back to Brown and Sauté mode.
8. Add 2 tablespoons of ghee to the pot, stir in diced onion and celery and sauté until translucent. Add minced garlic at the end and sauté for 2-3 minutes.  
9. Add diced carrots, potatoes, and deboned chicken. Cover mixture with chicken broth, using both the broth from the initial pressure cook and up to 2 additional cartons of broth.  
10. Add approximately 1 tsp. of salt and pepper. Cover and pressure cook soup for 8 -10 minutes, or until potatoes and carrots are tender.  
11.  In a blender, add two cans of full-fat coconut milk and 1 cup of cashews. Blend the mixture until pureed.
12. Once the soup is done pressure cooking, add the coconut cashew cream mixture to the soup and season additionally to taste with salt, pepper, and Slap Your Mamma. Add Italian seasoning and 1 tsp of filet. Simmer until all flavors mélange together. 

Additional tips:

– Add a few healthy sized pieces of chicken skin to the soup to add fat and flavor.

– Take the remaining chicken bones and skin, add them to a pot, cover with water and boil until you have a couple of quarts of chicken broth to use with your next recipe.