Creamy Chicken Pot Pie Soup

I looooove chicken pot pie, but it takes so much time to make. So I figured, why not turn it into a soup! If your missing the pastry topping, pair with some toasted bread or a biscuit! But I love it on its own. It’s so warm, satisfying and full of veggies!

Ingredients:

• 2 lbs chicken thighs 

• 2 tbsp butter 

• 1.5 cups carrots, diced  

• 1 cup celery, diced  

• 1 onion, diced 

• 3 garlic cloves, minced 

• 32 oz of organic chicken broth 

• 1/2 cup coconut milk 

• 1 tbsp garlic powder

• 1 tbsp chicken seasoning salt (I get mine from Trader Joe’s)

• 1 tbsp onion powder 

• 1 tbsp Italian seasoning 

• 1 tbsp fresh thyme

• 1 bay leaf 

• 1 head of cauliflower, about 16 oz of florets 

• 1.5 cups frozen peas

Directions:

1. Melt butter over medium high heat in dutch oven. Season chicken thighs with salt and pepper on both sides. Add the seasoned chicken and sauté each side (about 3 min) until it has a golden brown crust. Remove from dutch oven and set to the side. 

2. Add the carrots, celery and onion and sauté over medium/high heat for 5 minutes until softened. Add the garlic and sauté for 3 more minutes until fragrant. 

3. Add the chicken thighs back. Add the broth, coconut milk, garlic powder, chicken seasoning, onion powder and italian seasoning. 

4. The secret ingredient is cauliflower, it’s what will make the soup creamy. You can use the cauliflower already prepped in a bag to make it easy. Add the cauliflower to the Dutch oven and keep it on the top if possible! It’ll make getting them out easier!

5. Bring to a boil, cover and reduce the heat to med/low and let simmer for 20 minutes. 

6. Remove the cauliflower and add to a blender with 1/2 cup of broth from the soup. Blend until creamy. 

7. Remove the chicken and chop into bite sized pieces. Add the cauliflower cream and chicken back to the soup and mix until combined. Now serve it up!!