Chicken Pot Pie Soup
.
Ingredients
2 - 3 tbsp ghee, butter or olive oil
1 ½ - 2 pounds uncooked boneless skinless chicken breast, diced ( I added extra thigh meat too!)
Salt and pepper
1 onion, chopped
4 large carrots, sliced
3 cups diced yukon gold potatoes
3 cups finely chopped cauliflower florets
2 teaspoon dried thyme or poultry seasoning
2 cups of milk of choice - unsweetened almond milk, cashew milk, coconut or 2%. ( I like coconut milk)
3 cups chicken broth
1 cup frozen peas
1.5 tbsp arrowroot powder (this thickens it)
Instructions
Place a large Dutch oven or pot over medium high heat. Add in 1 tbsp ghee. Once oil it hot, add in diced chicken breast and generously season with salt and pepper. Cook chicken for 4-6 minutes or until thoroughly cooked and no longer pink. Remove chicken from pot and transfer to a large bowl; set aside for later.
In the same pot, add in 1 tablespoon of ghee, chopped onion, sliced carrots, diced gold potatoes, diced cauliflower and poultry seasoning. Saute for a few minutes until onion begins to soften, then add in milk, chicken broth and salt and pepper. Allow mixture to simmer uncovered for 10 minutes or until potatoes are tender.
Next remove 3 cups of the mixture from the pot and add to a blender. Blend until completely smooth (be careful while you do this!), then transfer puree back to the pot. Stir in cooked chicken and frozen peas. Allow mixture to simmer for 5-10 more minutes to thicken up a bit. Taste and add more salt and pepper if needed. Add arrowroot powder and continue to stir on low for 5 minutes as it quickly thickens.
Tastes yummy with Simple Mills Crackers or Capello’s biscuits!
