Name: Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 teaspoon garlic, minced; ½ cup yellow onion, diced; 2 cups chicken broth; 4-6 boneless, skinless chicken thighs; 1 cup celery, sliced; 1 cup carrots, sliced; 1 russet potato, cubed; 1 ½ cup raw cashews (+ water for boiling); 1 ¼ cup unsweetened almond milk; 2 tablespoons nutritional yeast; 2 teaspoons kosher salt, divided; 1 cup frozen peas; 1 teaspoon dried oregano leaves; ½ teaspoon dried thyme; 1 teaspoon kosher salt (add more ¼ teaspoon at a time)

Description

Chicken Pot Pie Soup – a creamy, delicious and lighter version of your classic chicken pot pie recipe! Major comfort food!

Ingredients

Scale

2 tablespoons olive oil
2 teaspoon garlic, minced
½ cup yellow onion, diced
2 cups chicken broth
4–6 boneless, skinless chicken thighs
1 cup celery, sliced
1 cup carrots, sliced
1 russet potato, cubed
1 ½ cup raw cashews (+ water for boiling)
1 ¼ cup unsweetened almond milk
2 tablespoons nutritional yeast
2 teaspoons kosher salt, divided
1 cup frozen peas
1 teaspoon dried oregano leaves
½ teaspoon dried thyme
1 teaspoon kosher salt (add more ¼ teaspoon at a time)

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Instructions

Bring 2-3 cups water to a boil. Place cashews in a heat-safe bowl. Carefully pour boiling water over the cashews and set them aside.
Add olive oil to Dutch Oven and bring to medium-high heat; swirl to coat the pan.
Add garlic and move around the pan until fragrant, about 30 seconds. Add onion and saute 1-2 minutes.
Add in chicken broth and chicken thighs. Bring to a boil then cover and reduce to simmer for 10-15 minutes (or until chicken is fully cooked). Remove chicken thighs and let cool slightly. Shred with two forks.
Meanwhile, drain cashews and add them to a high-powered blender along with the almond milk, nutritional yeast and 1 teaspoon kosher salt. Blend on HIGH 3-4 minutes or until the mixture is smooth and creamy. Set aside.
Add celery, carrots, potato, and chicken back into the Dutch Oven; let simmer 5 minutes.
Pour cashew mixture into Dutch Oven. Bring to a simmer and continually stir as it simmers for 5-7 minutes; it will thicken.
Add in peas, oregano, thyme and the remaining teaspoon of kosher salt. Stir to combine and then taste. Add additional salt 1/4 teaspoon at a time, if-needed.
Serve immediately.

Notes

Optional: you could also add 1 cup of fresh or frozen green beans.
Reheating: I would recommend reheating on the stove top – add in a splash or two of chicken broth to thin/smooth out the base as you reheat.
Storage: store in an airtight container in the refrigerator for up to 3 days.
Serving: if you are doing Whole30/Paleo serve as-is; if you aren’t concerned with paleo/Whole30 feel free to serve with a biscuit if you want!