Chicken Pot Pie Soup (Whole30)

This recipe was posted on a FB page I read without credits!  So I'm not sure where it came from but its FANTASTIC.  This is how I did it!

Potato Puree
1lb peeled/diced potatoes (I used about 3 medium sized)
1 cup water
1 1/2 cup almond Milk

Soup Base
1 tbsp garlic oil
2 tbsp avocado or ghee
1 1/2 cup cut carrot pieces
1 1/2 cup diced celery
4 cut green onions
1lb peeled/diced potatoes
3-4 cups of chicken broth
1 tbsp fresh thyme
1tbsp rosemarry
1 1/2 cup frozen green beans
1 tsp salt
2 lbs cooked chicken

Make Potato Puree
~Combine potatoes and 1 cup of water.  Cover and cook 10 minutes, stirring occasionally.  Once cooked drain.  Mix in almond milk and use immersion blender to make puree.  Set aside.

While cooking Potatoes above:
~Combine garlic oil, avocado oil, carrots, celery, onions, potatoes in a dutch oven or pot and saute for about 5 minutes.
~Add 3-4 cups of broth, thyme, rosemary, green beans and salt.  Cover and cook 10 minutes stirring regularly. 
~Add potato puree and cooked chicken to the soup and cook for 10 more minutes uncovered. 

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