Chicken Pot Pie Soup

Calories: 378
*Serves 4

INGREDIENTS:

• 2 tbsp olive oil

• 1 lb. chicken thighs

• 1 cup celery, diced

• 1 cup carrot, diced

• 1 cup frozen (or fresh) peas

• 1 cup onion, finely chopped

• 1/2 tablespoon garlic, minced

• 3 cups yukon gold potatoes, peeled+ diced

• 1 teaspoon pepper

• 1/2 teaspoon sea salt

• 3 cups chicken broth

• 3 tablespoons parsley, for garnish (optional)

• 1/2 cup cashew milk (or milk of choice)

INSTRUCTIONS:

1. Layer raw chicken, vegetables, and potatoes in the crockpot. Add broth. Cover + set to low for 4-6 hours.

2. Once cooked, remove the some of the potato pieces + chicken thighs.

3. Place potatoes, almond milk + 1/2 cup of broth *from the pot into a blender (or magic bullet) until smooth. Add back into the pot.

4. Shred chicken thighs then add back into crock pot.

5. Stir everything together until combined and smooth.

6. Garnish with parsley and serve whilst hot.

SERVING SUGGESTION: NOTE: These are not included in above macros.

• crusty italian OR sourdough loaf

• garlic bread

• tortilla chips