Chicken Pot Pie Soup

• 2 cooked or roasted chicken breasts (can use from a rotisserie chicken or one you roasted yourself - mine took about 1.5 hours on 425 degrees)

• 3 cups of califlower

• 4-5 cups of chicken stock

• 2 cloves of garlic, minced

• 1 cup of celery, diced

• 1 cup of carrots, diced

• ½ onion, diced

• 1 Tbsp olive oil 

• 1 cup of almond or coconut milk

• ½ cup frozen peas

• 1 tsp of rosemary

• 1 tsp thyme

• 1 tsp salt

1. Place the cauliflower in a saucepan and cover with chicken stock. This will take about 3-4 cups. Bring the cauliflower to a boil and reduce to a simmer until soft. 

2. Saute the garlic and onion with olive oil in a skillet until translucent. About 3-5 minutes. 

3. Then add carrots and celery & about 1 cup of chicken stock. Bring to a boil and reduce to a simmer until soft. 

4. Pour the cauliflower and chicken stock into a blender. Add almond or coconut milk. Blend until smooth and creamy. 

5. Add chicken, frozen peas and creamy cauliflower to the skillet of vegetables. Turn up the heat and bring to a simmer. Add rosemary, thyme & salt. (You may add more or less to your preferences)

6. Check your consistency, if you want it to be more soupy, add a little more chicken stock, if you want it to be thicker, add more chicken.