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

  1. 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. 

  2. Saute the garlic and onion with olive oil in a skillet until translucent. About 3-5 minutes. 

  3. Then add carrots and celery & about 1 cup of chicken stock. Bring to a boil and reduce to a simmer until soft. 

  4. Pour the cauliflower and chicken stock into a blender. Add almond or coconut milk. Blend until smooth and creamy. 

  5. 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)

  6. 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.

Chicken Pot Pie Soup

Chicken Pot Pie Soup

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Homemade Chicken Bone Broth