This is a healthy version of the classic chicken pot pie but done as a soup! It uses a cauliflower cream instead of using regular cream and I promise you, you won’t miss all that fat and will still enjoy this classic dish but with a twist.
Paleo Chicken Pot Pie Soup
This paleo soup will leave your tummy full of flavors of a chicken pot pie but will leave you gulit-free from all the normal fat this classic dish usually has.
Ingredients
Creamy Cauliflower Sauce
- 4 cups cauliflower florets
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1/8 tsp sage
- 1/8 tsp thyme
- 1 tsp garlic crushed
- pinch salt & pepper
- 1 cup cooking liquid
Soup
- 1 tbsp butter
- 1/2 onion chopped
- 2 cups Frozen Vegetables (peas, carrots, green beans)
- 1 cup chicken cubbed and cooked
- 1 tbsp better than bouillon
Instructions
Chicken
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Cut up chicken into cubes measuring 1 cup. Cook in a little olive oil and set it aside. (This is a step that you can do earlier in the day to save time).
Creamy Cauliflower Sauce
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Once the cauliflower is cooked, drain but keep 1 cup of the cooking water.
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Use a hand blender to break down the cauliflower. If you don't have a hand mixer, put the cauliflower into a blender or a food processor. Add in the other ingredients to make the sauce, olive oil, yeast, sage, thyme, garlic, pinch of salt & pepper and 1 cup of the retained cooking water.
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Mix until all the ingredients are combined.
Soup
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In a large soup pan start by melting the butter and saute the onions until translucent.
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Add frozen vegtables to the onions and cook until they are warmed through.
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Then add the cooked chicken and stir to combine.
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Add puredd cauliflower mixture to the cooked chicken and veggies along with the bouillon.
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If you desire a thinner consistency add a bit more water or chicken broth to the soup.
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Cook until the flavors meld together, about 5-10 minutes. Serve and enjoy!
