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!