MCKRE Fave: Whole 30 Chicken Pot Pie Soup

Don’t tell the kids, but this MCKRE favorite is a delicious and healthy comfort food that the whole family will love! Try this one on your own this week:

INGREDIENTS:

3 cups cauliflower florets

3 cups chicken stock

1 cup almond milk

1 tsp olive oil

1 onion finely diced

2 cloves garlic

1 cup diced celery

1 cup diced carrots

1 tsp rosemary chopped

1 tsp thyme chopped

1/4 tsp salt

1/2 tsp pepper

1 cup peas or chopped green beans

2 chicken breasts shredded (2 cups)

1 tsp of chopped fresh parsley

INSTRUCTIONS:

Place cauliflower florets in a large pot on medium heat along with 1 cup of the chicken stock. Cover and steam the cauliflower until tender. Transfer both cauliflower and remaining liquid to blender. Add in almond milk and 1 cup of chicken stock and blend until smooth.

Add olive oil to the pot along with crushed garlic and onion and cook for approx. 4-5 minutes until the onion becomes translucent. Add in the celery, carrots, rosemary, thyme salt and pepper. Pour the remaining 1 cup of chicken stock and let simmer for 8-10 minutes until carrots are tender.

Add in peas, shredded chicken and cauliflower puree and cook for 5 min. until everything is warm. Enjoy y’all – it’s a treat!