Chicken Pot Pie Soup
We have officially entered the season of cold nights and comfort food. This recipe is a healthy take on one of my all-time favorites- Chicken Pot Pie! Soothing and warming, this soup can lift your spirits while providing anti-inflammatory, gut healing and mood stabilizing benefits. Best part is that it is quick and easy to make. Sounds like a win-win to me!
Feeds 4-6 people
Ingredients:
1 tbsp ghee or avocado oil (I prefer ghee here)
4 cloves minced garlic
1 cup white onion diced
3 stalks celery diced
3 carrots peeled and diced
1.5 lbs chicken breasts cut into 1 inch pieces
1 cup of organic russet potatoes cut into 1inch cubes. I like the red potatoes if you can find them!
1 cup chopped green beans
4 cups chicken broth (I like Bonafide Chicken Bone Broth)
2 tsp sage
1 tsp thyme
1/2 tsp rosemary
2 tsp himalaya salt
1/2 tsp black pepper
Cashew Cream:
1 cup raw unsalted cashews
1/2 cup water
Directions:
Soak cashews in water for 4 hours. If you don’t remember to do this in advance you can put the cashews in hot water and soak for ½ hour. Rinse with cool water.
Heat cooking fat in a large stock pot over medium heat. Add in the onions, carrots, celery, and garlic.
Saute for 3-4 minutes until fragrant and beginning to soften.
Add in remaining soup ingredients (except cashew cream).
Cover and bring to a boil.
Reduce heat to medium.
Cook for 25-30 minutes until vegetables are soft and chicken is cooked through.
While it’s simmering, make your cashew cream using directions above.
Use a fork to shred the chicken right in the pot.
Add your cashew cream and stir.
Serve with fresh herbs.
By Tapp Francke Ingolia