Chicken pot pie soup thickened with celery root

This soup gives you everything pot pie promises, the thick, warm, savory comfort, without any wheat flour or dairy anywhere in the pot. There is no crust and no cream, and it still arrives thick and comforting in the bowl. It makes 6 servings and freezes well, so one afternoon of cooking covers several lunches later.

The body of this soup comes from celery root, also called celeriac, simmered soft in the broth and blended smooth. That is the real technique here: a starchy root can thicken a soup as well as flour ever did, while carrying its own flavor. Built on bone broth, the soup also offers collagen and glycine, studied for supporting the gut lining. The chicken supplies clean protein, and the carrots and herbs round it out.

Celery root is knobby and unglamorous and worth the small effort of peeling. Cut the stem end flat so it sits steady, then knife off the thick skin. When the soup is done, ladle it into a bowl and notice the steam rising off it before the first spoonful. An animal raised well and a root pulled from the ground went into this pot, and that is worth a moment of your attention.

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces
• 6 cups chicken broth (bone broth preferred)
• 1 medium celery root (celeriac), peeled and diced (about 2 cups)
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp dried sage
• Sea salt, to taste

Method

Warm a little fat or a splash of the broth in a large pot over medium heat. Saute the onion, carrots, and celery until soft. Add the chicken pieces and cook until they are cooked through, then lift the chicken and vegetables out and set them aside.

Add the celery root to the broth in the pot and simmer until it is fork tender, about twelve to fifteen minutes.

Blend the broth and celery root smooth with an immersion blender, right in the pot. The soup will thicken and turn creamy.

Return the chicken and vegetables to the pot with the thyme, parsley, sage, and salt. Simmer eight to ten minutes more so the flavors come together. Taste and adjust the salt before serving.

Instant Pot variation

The Instant Pot makes this hands-off and fast. Use the saute setting to soften the onion, carrots, and celery in a little fat, then add the chicken and the celery root and pour in the broth. Cancel saute, seal the lid, and cook on high pressure for about 8 minutes, then let the pressure release naturally for ten minutes before venting the rest. Lift out the chicken and most of the vegetables, blend the broth and celery root smooth with an immersion blender, then return everything with the herbs and salt and warm through on saute for a few minutes. The high-pressure time is an estimate for 1-inch chicken pieces and is worth a test the first time.

*Adapted from asquirrelinthekitchen.com*