Chicken Pot Pie Soup

Instructions

1. Melt your butter in a large stockpot or Dutch oven over medium heat.
2. Sauté the onion, carrots, bell peppers, and celery for 3-4 minutes.
3. Stir in the mushrooms and garlic, and continue to saute, stirring, for another minute or so.
4. In a small bowl, whisk the gluten-free flour with 2 heaping tablespoons of bone broth until smooth to create a slurry and set aside.
5. Add this slurry to the pot, together with the rest of the bone broth, potatoes, and cooked chicken. Allow it to come to a brisk boil, then reduce the heat to a simmer.
6. Stir in the peas and coconut milk.
7. Simmer your soup for 25-30 minutes or until the potatoes are falling apart, and tender, and the soup is creamy.
8. Taste and add sea salt and ground pepper if desired.
   Add your freshly chopped parsley and stir to combine.
   Ladle into serving bowls.