Chicken Pot Pie Soup

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 ½ lb or 680g

• Onions

  Raw

  ¼ medium or 28g

• Potato

  Flesh and skin, raw

  5 potato, large or 1.85kg

• Carrots

  Raw

  3 large or 216g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Cauliflower

  Frozen, unprepared

  1 package (10 oz) or 284g

• Almond milk

  Plain

  1 cup or 240g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 cup or 240g

• Garlic powder

  Spices

  1 tbsp or 10g

• Onion powder

  Spices

  1 tbsp or 7g

• Salt

  Table

  2 tbsp or 36g

• Pepper

  Spices, black

  ¼ tbsp or 2g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Garlic powder

  Spices

  ½ tbsp or 5g

• Salt

  Table

  0.001 cup or 0.4g

• Chicken broth

  Soup, canned, ready-to-serve

  3 cup or 720g

• Ghee

  Simply Ghee

  1 ½ tsp or 8g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ½ cup or 60g

Directions

1. Chicken Pot Pie Soup
2. Cube and cook chicken in avocado oil/olive oil. While cooking, chop/prep your veggies.
3. Once chicken is fully cooked, transfer it to a plate or bowl and set aside.
4. Begin to cook the potatoes, onion, carrots and cauliflower in the bottom of a pot with ghee or avocado oil.
5. After a few minutes, add in bone broth/chicken broth and cook until the potatoes are fork tender.
6. Stir in the almond milk, coconut milk and seasonings to the soup.
7. Remove three cups of broth and veggies from the pot and blend until completely smooth. This is great way to thicken soups without adding flours!
8. Add the blended mixture, peas and the chicken back to the pot. Let sit on med-low while preparing the (optional) "crust" crumbles.
9. "Crust" Crumbles
10. Preheat your oven to 400.
11. Combine almond flour, garlic power, salt, melted ghee and an egg and stir until perfectly mixed.
12. Line a cookie sheet with parchment paper and crumble apart the dough until little "crumbles" fill the sheet. Bake for 10-15 minutes until slightly golden.
13. Serve soup warm with the crumbles on top and enjoy!
14. Recipe by: kaylaskitchandfix (source: https://kaylaskitchandfix.com/chicken-pot-pie-soup/)