CHICKEN POT PIE SOUP
Warm& cozy healthy chicken pot pie soup loaded with chicken, veggies all in a rich creamy dairy free broth! It’s the best kind of comfort food that is gluten free and Whole30 approved.
Servings: 4 -6
Ingredients
- 2 large boneless skinless chicken breasts cooked and cut into bite-sized chunks
- 2 Tbsp. ghee or olive oil
- 1/2 yellow onion diced
- 3 carrots peeled and diced
- 3 stalks celery sliced
- 1 cup frozen peas
- 6 cloves garlic minced
- 1 pound Yukon gold potatoes washed and diced
- 2 cups chicken broth or stock
- 2 tbsp collagen bone broth -optional
- 1 cup full-fat canned coconut cream or milk
- 1 cup cashews or cauliflower florets to puree
- 2 Tbsp. fresh thyme leaves
- 2 sprigs of fresh sage
- 2 sprigs fresh oregano
- 1 tbsp herb de Provence
- Salt and pepper to taste
- Garnish:
- fresh cracked black pepper
- fresh chopped parsley
- Fresh thyme
- Fresh oregano
Instructions
- 1. Heat the ghee or olive oil in a large saucepan over medium heat. Sauté the onion, carrots, and celery until the onions are soft, add the garlic about a minute or until fragrant.
- 2. Next add the potatoes, chicken broth, herb de Provence, bone broth, fresh sage, fresh oregano (Keep herd whole, we will be discarding them later) and fresh thyme to your pot.
- 3. Bring to a boil and cook 4 minutes.
- 4. Add your cooked chicken breasts and frozen peas, cook for 5 minutes until potatoes are fork-tender.
- 5. Meanwhile, make your cashew-coconut cream. Add cashews or cauliflower florets and coconut cream or milk to a blender, blend until mixture turns into a thick cream. Add water if to thick or if you’re having a hard time blending everything.
- 6. Add your cashew-coconut cream to the pot and stir well. Finish with plenty of salt and freshly cracked black pepper.
- 7. To serve remove the whole herbs –the sage and the oregano
- 8. Garnish each bowl with fresh chopped parsley, fresh thyme and fresh oregano, serve.