Dairy Free Chicken Pot Pie Soup Recipe

Soften Cashews: Bring 2-3 cups water to a boil. Place 1 ½ cups raw cashews in a heat-safe bowl. Carefully pour boiling water over the cashews and set them aside.
Sauté: Add 2 tablespoons olive oil to Dutch Oven and bring to medium-high heat; swirl to coat the pan. Add 2 teaspoons garlic and move around the pan until fragrant, about 30 seconds. Add diced onion and sauté 1-2 minutes.
Simmer Chicken: Add in 2 cups chicken broth and 4-6 boneless, skinless 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.
Make Creamy Base: Meanwhile, drain cashews and add them to a high-powered blender along with 1 ¼ cups unsweetened almond milk, 2 tablespoons nutritional yeast and 1 teaspoon kosher salt. Blend on HIGH 3-4 minutes or until the mixture is smooth and creamy. Set aside.
Add Veggies + Cashew Mixture: Add celery, carrots, potato, and the shredded 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.
Peas + Seasoning: Add in 1 cup frozen peas, 1 teaspoon dried oregano leaves, ½ teaspoon dried 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: Enjoy immediately!