Chicken Pot Pie Soup
2 cooked or roasted chicken breasts (can use from a rotisserie chicken or one you roasted yourself - mine took about 1.5 hours on 425 degrees)
3 cups of califlower
4-5 cups of chicken stock
2 cloves of garlic, minced
1 cup of celery, diced
1 cup of carrots, diced
½ onion, diced
1 Tbsp olive oil
1 cup of almond or coconut milk
½ cup frozen peas
1 tsp of rosemary
1 tsp thyme
1 tsp salt
Place the cauliflower in a saucepan and cover with chicken stock. This will take about 3-4 cups. Bring the cauliflower to a boil and reduce to a simmer until soft.
Saute the garlic and onion with olive oil in a skillet until translucent. About 3-5 minutes.
Then add carrots and celery & about 1 cup of chicken stock. Bring to a boil and reduce to a simmer until soft.
Pour the cauliflower and chicken stock into a blender. Add almond or coconut milk. Blend until smooth and creamy.
Add chicken, frozen peas and creamy cauliflower to the skillet of vegetables. Turn up the heat and bring to a simmer. Add rosemary, thyme & salt. (You may add more or less to your preferences)
Check your consistency, if you want it to be more soupy, add a little more chicken stock, if you want it to be thicker, add more chicken.