Healthy Chicken Pot Pie Soup

Cozy, healthy chicken pot pie soup made deliciously creamy without any dairy!

Ingredients:

• 1 tablespoon avocado oil

• 1 1/2 pounds uncooked, boneless skinless chicken breast, diced

• Pink Himalayan sea salt and pepper

• 1/2 tablespoon coconut oil

• 1 white onion, chopped

• 2 large carrots, sliced

• 3 cups diced sweet potatoes

• 3 cups finely chopped cauliflower florets

• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

• 2 cups of unsweetened almond milk

• 3 cups low sodium chicken broth

• 1/2 teaspoon pink Himalayan sea salt, plus more to taste

• Ground black pepper, to taste

• 1 cup frozen peas

Instructions:

Place a large dutch oven or pot over medium-high heat. Add in avocado oil. Once oil is hot, add in diced chicken breast and generously season with salt and pepper. Cook chicken for 4-6 minutes, or until thoroughly cooked and no longer pink. Remove chicken from pot and transfer to a large bowl; set aside for later.

In the same pot, add in 1/2 tablespoon coconut oil, chopped onion, sliced carrots, diced potatoes, diced cauliflower and thyme. Saute for a few minutes until onion begins to soften, then add in almond milk, chicken broth and salt and pepper. Allow mixture to simmer uncovered for 10 minutes or until potatoes are fork-tender.

Next, remove 3 cups of the mixture from the pot and add to a blender. Blend until completely smooth, then transfer puree back to the pot. Stir in cooked chicken and frozen peas. Allow mixture to simmer for 5-10 more minutes to thicken up a bit. Taste and add more salt and pepper, if necessary. Garnish with extra black pepper and fresh thyme, if desired.