Chicken Pot Pie Soup
Description
Soup that tastes just like chicken pot pie
Ingredients
- 2 chicken breasts
- 4 cups cauliflower florets
- 3 cups chicken stock, plus more if needed
- 1 cup unsweetened almond milk
- 1 Tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced/crushed
- 1 cup celery, sliced
- 1 cup carrots, thinly sliced
- 1 tsp thyme
- 1 tsp rosemary
- 1/2 tsp poultry seasoning
- 1/2 tsp salt to start
- 1/2 tsp black pepper
- 1 cup frozen peas
- 1 Tbsp fresh parsley
Instructions
- Heat olive oil in a soup pot over medium heat. Add onion and celery and cook about 3 minutes. Add garlic and cook another 30-60 seconds.
- To the pot add chicken stock, cauliflower, carrots, thyme, rosemary, poultry seasoning, salt, pepper, and chicken breasts, making sure chicken breasts are submerged, adding more stock if necessary. Bring to a simmer and cover.
- Cook until chicken is cooked through and carrots/celery are tender, 15-25 minutes.
- Remove the chicken and place on a plate or cutting board. Check to make sure 165 degrees. Let them cool.
- With an immersion blender, blend 1/2 - 1/3 of the caulitlower and veggie mixture. Stir in almond milk. Bring the soup back to a gentle simmer
- Shred the chicken and return to the pot. Add peas and cook another 3-5 minutes.
- Taste, adding salt if needed, and add the parsley.