Name: Chicken Pot Pie Soup
Ingredients: 1 Small Head of Cauliflower; ½ lb Fresh Green Beans; 3 Carrots; 1 Stack of Celery; ⅓ Red Onion; 2 Portobellow Mushrooms; 1 Can Full Fat Cocnut Milk; 1 tbsp Fresh Thyme, chopped; ⅛ tsp Garlic Powder; 1 lb Chicked Cubed; 4 cups Chicken Broth; Pepper and Salt to Taste

Yields1 Serving

1 Small Head of Cauliflower

½ lb Fresh Green Beans

3 Carrots

1 Stack of Celery

⅓ Red Onion

2 Portobellow Mushrooms

1 Can Full Fat Cocnut Milk

1 tbsp Fresh Thyme, chopped

⅛ tsp Garlic Powder

1 lb Chicked Cubed

4 cups Chicken Broth

Pepper and Salt to Taste

Rice the cauliflower in a food processor then cook until tender

Purée cooked cauliflower with a little of the coconut milk, then set aside

Dice all the vegetables into small pieces and place into a large soup pot

Add chicken broth, chopped thyme and bring to a boil

Continue to simmer on low heat until all veggies are tender

Add diced cooked chicken and heat thoroughly

Add puréed cauliflower and coconut and garlic powder. Stir well

Simmer 15-20 minutes to reduce and thicken sauce

Add salt and pepper to taste.

Ingredients