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Chicken Pot Pie Soup


1 Sweet Onion (chopped)

2 Shallots (chopped)

2 Garlic Cloves (chopped)

4 Celery Stalks (chopped)

3 Large Carrots (chopped)

½ Head of Cauliflower (chopped)

2-3 Russet Potatoes,(peeled and chopped)

½ C Frozen Peas

1 tsp Ground Sage

1 tsp Ground Thyme

1 tsp Black Pepper

1 tsp Salt

1 tsp Olive Oil

2 Chicken Breasts (boiled and shredded)

2 C Unsweetened Plain Almond Milk

2 C GF Chicken Broth

Step 1: Boil the chicken for 10 minutes. Let it cool, shred it, and set it aside.

Step 2: In a saucepan, add 2 Tbsp. of olive oil, both onions and celery. Cook under medium heat until the onion is translucent.

Step 3: Add celery, carrots, potato, cauliflower, seasoning, chicken broth and almond milk. Bring to a slight bubble and reduce to a simmer. Cover for 15 minutes.

Step 4: With a slotted spoon, remove ⅓-½ of the vegetables and blend. Add this back to the soup for a thickened broth.

Step 5: Add the peas and shredded chicken to the pot and let simmer for another 15 minutes.

Step 6: ENJOY!

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