Chicken Pot Pie Soup (Whole30

• Gluten free

• Meat

  • 3 cups Chicken, cooked

• Produce

  • 1 cup Asparagus
  • 4 oz Button or baby bella mushrooms
  • 2 Carrots, medium
  • 2 Celery stalks
  • 4 cloves Garlic
  • 1 Onion, medium
  • 1 lb Yukon gold potatoes

• Canned Goods

  • 4 cups Chicken stock, organic

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 1/3 cup Coconut flour
  • 1 tsp Italian seasoning
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Dairy

  • 2 tbsp Ghee

• Liquids

  • 1 1/2 cups Water

Found on littlebitsof.com

Ingredients

• 1 ½ cups warm water
• ½ cup raw cashews
• 2 Tablespoons ghee
• 1 medium onion, peeled and diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, peeled and minced
• 4 ounces button or baby bella mushrooms, diced
• 1/3 cup coconut flour
• 4 cups organic chicken stock
• 3 cups shredded cooked chicken
• 1 pound Yukon gold potatoes, peeled & diced
• 1 cup chopped asparagus
• 1 teaspoon Italian seasoning (check labels!)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly-cracked black pepper

Directions

• Combine water and cashews in a bowl and let soak for an hour. Once soaked, pour both cashews and water into a blender or food processor and blend until smooth. Pour mixture through a sieve and discard cashew pulp. Set cashew milk aside.
• Heat ghee in a large stockpot over medium-high heat until melted. Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
• Stir in the coconut flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and cashew milk, stirring frequently. Stir in the chicken, potatoes, asparagus, Italian seasoning, salt and pepper until combined.
• Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally. Then reduce heat to medium-low, and continue simmering the soup for 15-20 minutes until the potatoes are soft and cooked through.
• Taste the soup and season with additional salt and pepper, if needed.
• ***If you are pressed for time you can use 1 1/2 cups approved cashew milk, almond milk or light coconut milk in place of the homemade cashew milk