Chicken Pot Pie Soup
This healthy chicken pot pie soup is dairy free, hearty and delicious. It is made with lots of liver cleansing vegetables mixed into a creamy dairy-free soup base.
Large soup pot
2 frying pans
High speed blender or immersion blender
white or yellow onion
butter or coconut oil
Boil potatoes and cauliflower in water for 25 minutes.
Separate Cauliflower from potato.
Blend cauliflower with coconut and cashews to make creamy soup base.
Cook chicken in a pan with 1 tbsp butter and salt and pepper.
Finely Dice onion and garlic. Chop celery, carrot and green beans.
Saute onion and garlic in a pan with butter for 2 minutes. Add carrot celery and green beans and saute for another 15 minutes until vegetables are soft.
Measure 3 cups vegetable stock into a large soup pot. Add sauted vegetables, diced potato, cooked chicken, thyme and blended soup base.
Add chopped parsley and sliced fresh corn off the cob. Add to soup and simmer for 10 minutes before serving.
Enjoy this dairy-free, homemade and healthy chicken pot pie soup with cracked pepper and sea salt to taste!
dairy-free, Healthy, Homemade, paleo
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