This chicken pot pie soup is a potful of filling, and has no dairy, gluten or grains. It's savory, healthy and hearty, and gets its creaminess from mashed white sweet potato.
Place the cubes from the LARGE sweet potato in a medium saucepan. Add enough water to cover and season with a bit of sea salt. Bring to a boil and then reduce to a simmer. Continue cooking sweet potato for 12-15 minutes or until very tender. Drain. Then, pour in coconut milk and season to taste with sea salt and black pepper. Mash with a potato masher. Mixture will look like runny mashed potato. Set aside for later.
Add butter, ghee or avocado oil to a stock pot over medium heat. Then, add the onion, garlic, celery, carrots and the sweet potato cubes from the SMALLER sweet potato. Season to taste with sea salt and black pepper, and continue to sauté a few minutes. Then, stir in the thyme leaves and chicken broth. Reduce heat to medium-low and simmer for 10 minutes. Add chicken to the pot during the last few minutes of simmer time.
Once soup is done simmering, add the sweet potato mash, frozen peas and if needed, extra chicken broth too. Stir and let cook a few more minutes. Mix in the parsley. Taste and adjust seasoning as desired, and serve.
This soup will be a bit brothier the day you make it, but will thicken up and become a bit more starchy every time you reheat it.
Also, if you can't find white sweet potato (also called Hannah sweet potato), regular potato will work too. Orange sweet potato will add more sweetness, but could be used, if desired.