Chicken Pot Pie Soup
Ingredients
Soup
- 1-2 lbs chicken breast
- ¼ onion
- 5 small-medium organic Yukon gold potatoes
- 3 large carrots (about 1 cup chopped)
- 1 cup frozen peas
- 1 bag frozen cauliflower
- 1 tbsp ghee (can sub avocado oil for dairy free)
- 1 tbsp avocado oil or olive oil
- 3 cups chicken bone broth or chicken broth (I use Bonafide Provisions)
- 1 cup almond milk (I use MALK Organics)
- 1 cup coconut milk
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp salt
- ¼ tbsp pepper
- 1 tbsp thyme
“Crust” Crumbles
- 1 cup almond four
- 1 egg
- ½ tbsp ghee, melted
- ½ tbsp garlic powder
- pinch sea salt
Instructions
Chicken Pot Pie Soup
- Cube and cook chicken in avocado oil/olive oil. While cooking, chop/prep your veggies.
- Once chicken is fully cooked, transfer it to a plate or bowl and set aside.
- Begin to cook the potatoes, onion, carrots and cauliflower in the bottom of a pot with ghee or avocado oil.
- After a few minutes, add in bone broth/chicken broth and cook until the potatoes are fork tender.
- Stir in the almond milk, coconut milk and seasonings to the soup.
- Remove three cups of broth and veggies from the pot and blend until completely smooth. This is great way to thicken soups without adding flours!
- Add the blended mixture, peas and the chicken back to the pot. Let sit on med-low while preparing the (optional) "crust" crumbles.
"Crust" Crumbles
- Preheat your oven to 400°.
- Combine almond flour, garlic power, salt, melted ghee and an egg and stir until perfectly mixed.
- Line a cookie sheet with parchment paper and crumble apart the dough until little “crumbles” fill the sheet. Bake for 10-15 minutes until slightly golden.
- Serve soup warm with the crumbles on top and enjoy!