Chicken Pot Pie Soup #healthy #diet #soup #easy #chicken

This is the ideal formula for January, the season when all I need to do is cover up inside under a major cover and eat something warm. Indeed for anybody pondering, I live in London where it once in a while plunges beneath 10 C (50 F) yet with regards to winter, I'm a significant wuss.

This soup is unadulterated solace. It has stout vegetables, delicate smidgens of chicken and a scrumptiously rich base, all the best pieces of customary chicken pot pie.

For the entirety of the pie hull fans out there, I guarantee that this soup is so delectable and simple to make, that you won't miss the baked good. Also who truly needs to mess around with grain free pie outside when the remainder of this formula is so basic and meets up so rapidly.

Customary Chicken Pot Pie is made with overwhelming cream and flour. This formula tastes EXACTLY the equivalent, however is made utilizing my go to vegetable for pretty much every formula, Cauliflower! By cooking the cauliflower in chicken juices and afterward pureeing it with almond milk, it turns out to be extraordinarily smooth, the ideal base for chicken pot pie soup.

Also try our recipe : Keto Chocolate Chip Cookie Dough Fat Bombs #healthydiet #keto #paleo #glutenfree #cookies

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 :

1. 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.
2. 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.
3. 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).
4. Garnish with fresh parsley before serving

Source : bit.ly/2Znm4Jj

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