gluten-free chicken pot pie soup

Seriously, yum.  One of my favorite things about Paleo baking is taking traditional comfort foods and making them safe for those who have food sensitivities.  When it's chilly or you're hosting and need something yummy to serve, this is a great dish to warm your belly!

Ingredients:
1/4 cup gluten-free & grain-free flour blend
2 cups chicken broth (I make chicken bone broth and freeze for recipes like this)
4 cups milk of choice (almond or coconut, I use coconut milk for the mild flavor)
1 large celery stalk, chopped
 1/2 medium chopped onion
fresh ground pepper (if tolerated, I always omit pepper)
pinch of thyme
 10 oz frozen organic mixed vegetables (peas, carrots, green beans)
2 sweet potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
sea salt


Directions:
Create a thick mixture by combining 1/2 cup of broth with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining broth and milk of choice into a large pot and slowly bring to a boil. Add celery, onion, thyme, fresh pepper and the frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add sweet potatoes and cook until soft.  Add chicken, and slowly whisk in flour mixture, stirring well as you add.  Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve hot!

You can also serve with my almond flour biscuits and a side salad.