Chicken Pot Pie Soup (Paleo & Whole30)

heavy cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in calories and adds a unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be more cost-effective in larger quantities.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients.

Put 3 cups of cauliflower in a large pot and cover with 1.5 cups of chicken stock to steam.

Cook cauliflower for about 10 minutes until tender, checking occasionally.

If the liquid evaporates, add more chicken stock to prevent burning.

Transfer the cauliflower and any leftover liquid into a blender.

Add 1 cup of chicken stock and 1 cup of almond milk to the blender and blend until smooth.

In the same pot, cook 1 cup of onions and garlic for about 5 minutes until onions are translucent.

Add 1 cup of green beans, 1 cup of carrots, 1 cup of celery, 0.5 teaspoon of dried thyme, 0.5 teaspoon of dried rosemary, and 1 cup of chicken stock to the pot.

Simmer for about 8 minutes until the vegetables are tender.

Add 2 cups of shredded chicken and the cauliflower puree to the pot and stir to combine.

Serve topped with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens