Chicken Pot Soup

Submitted by Rachel Houston

About the cook: My name is Rachel Houston and I am from Houston, Texas. I have a health degree from Texas A&M and I was a elementary school teacher for 3 years. I have recently decided to further pursue my passion for health. This includes getting my group fitness certification while spending hours in the kitchen perfecting healthy recipes. I love what healthier food can do to the body and want to continue sharing that.

About the dish: With fall comes warm comfort food and this chicken pot soup is just that. Made in just one pot and under 30 minutes, this recipe is simple enough for the novice cook and quick enough for a busy household. It will not disappoint!

National Origin: American

Serves: 6

Estimated Time: Under 30 Minutes


-2 cans full fat coconut milk
-3/4 cup nutritional yeast
-3/4 cup extra virgin olive oil
-dash of salt and pepper
-4 tbsp tapioca starch
-1 bag frozen mixed vegetables (peas, carrots, green beans, corn)
-1/2 cup chopped onion (frozen or fresh)
-1 lb cooked shredded chicken (precooked rotisserie chicken or boil chicken with salt and pepper)


1. Put all ingredients (except chicken) in a pot and stir
2. Bring to a boil
3. Reduce heat and add chicken
4. Simmer for about 15 minutes, stirring occasionally
5. You’ll know it’s done when soup is thick and veggies are tender
Enjoy! Yield: serves 6

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