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Chicken Pot Pie Soup

Chicken Pot Pie Soup

5 from 3 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course, Side Dish, Soup
Ingredients Method

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

Method
 

Chicken Pot Pie Soup
  1. Cube and cook chicken in avocado oil/olive oil. While cooking, chop/prep your veggies.
  2. Once chicken is fully cooked, transfer it to a plate or bowl and set aside.
  3. Begin to cook the potatoes, onion, carrots and cauliflower in the bottom of a pot with ghee or avocado oil.
  4. After a few minutes, add in bone broth/chicken broth and cook until the potatoes are fork tender.
  5. Stir in the almond milk, coconut milk and seasonings to the soup.
  6. 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!
  7. 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
  1. Preheat your oven to 400°.
  2. Combine almond flour, garlic power, salt, melted ghee and an egg and stir until perfectly mixed.
  3. 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.
  4. Serve soup warm with the crumbles on top and enjoy!