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Chicken Pot Pie Soup

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6

Ingredients
  

  • 3 cups cauliflower florets
  • 3 cups chicken stock
  • 1 cup almond milk
  • 1 tbsp olive oil
  • 1 onion finely diced
  • 2 cloves garlic
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 tsp rosemary chopped
  • 1 tsp thyme chopped
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 cup peas or chopped green beans if Whole30
  • 2 chicken breasts shredded (2 cups)
  • 1 tbsp chopped fresh parsley

Instructions
 

  • Place the cauliflower florets in a large pot on medium heat along with 1 cup of the chicken stock (you want enough stock to almost cover the florets, so you may need to use more stock depending on the size of your pot) cover and steam the cauliflower until very tender. Transfer both the cauliflower and any remaining liquid in the pot to a blender. Add in the almond milk and 1 cup of chicken stock and blend until completely smooth. Set aside.
  • Add the olive oil to the pot along with the crushed garlic and onion and cook for approximately 4 to 5 minutes until the onion becomes translucent. Add in the celery, carrots, rosemary, thyme, salt and pepper. Pour the remaining 1 cup of chicken stock into the pot and let everything simmer for 8 to 10 minutes until the carrots become tender.
  • Add in the peas, shredded chicken and the cauliflower puree and cook for another 5 minutes until everything is warm. If the soup is too thick add in more chicken stock until it reaches your desired consistency (I prefer mine to be quite thick and chunky).
  • Garnish with fresh parsley before serving