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Chicken Pot Pie Soup
Description
Soup that tastes just like chicken pot pie
Ingredients
- 3 cups cauliflower florets
- 3 cups chicken stock
- 1 cup almond milk
- 1 Tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 tsp rosemary, chopped
- 1 tsp thyme, chopped
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 cup peas or chopped green beans if doing Whole30
- 2 chicken breats, cooked and shredded
- 1 Tbsp chopped fresh parsley
Instructions
- Place the cauliflower in a large pot on medium heat along with 1 cup chicken stock (you want enough stock to cover the cauliflower). Cover and steam the cauliflower until very tender. Transfer contents of the pot to a blender. Add the almond milk and 1 cup stock and blend until completely smooth. Set aside.
- Add the oil to the pot along with the garlic and onion and cook for about 4-5 minutes until the onion becomes translucent. Add the celery, carrots, rosemary, thyme, salt and pepper. Pour the rest of stock into the pot and simmer 8-10 minutes until the carrots become tender.
- Add in the peas/green beans, shredded chicken and cauliflower puree and cook for another 5 minutes until everything is warm. If the soup is too thick, add in more stock until it reaches desired consistency.
- Garnish with fresh parsley before serving.