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