Chicken Pot Soup

Submitted by Chicken Pot Soup:
Submitted by Chicken Pot Soup:




• 2 cans full fat coconut milk
• ¾ cup nutritional yeast
• ¾ cup extra virgin olive oil
• dash of salt and pepper
• 4 tablespoon tapioca starch
• 1 bag frozen mixed vegetables (peas, carrots, green beans, corn)
• ½ cup chopped onion (frozen or fresh)
• 1 lb cooked shredded chicken (precooked rotisserie chicken or boil chicken with salt and pepper)

Nutritional information

No nutrition information available


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
6. Enjoy!