Healthy Chicken Pot Pie Soup


This healthy whole30 chicken pot pie soup is creamy, delicious, made with lots of veggies, and total comfort food.

Perfect to use up leftover rotisserie chicken, or turkey from the holidays!

– Raw cashews – Hot water – Olive oil or ghee – Onion – Carrots


Soak the cashews

Add raw cashews to a heat proof bowl and cover with hot (ideally just boiled) water – allow to soak for at least 30 minutes while you prepare the rest of the recipe.

Heat 3 tablespoons olive oil over medium heat. Add onions, carrots, and celery. Cook for about 8 minutes, stirring occasionally – until softened and onions are translucent.

Sauté onions, carrots, & celery

Add potatoes, garlic, poultry seasoning, nutritional yeast, salt, and pepper and cook 2-3 minutes more – stirring often.

Add potatoes and spices

Drain and rinse soaked cashews. Transfer to a blender with 2 cups broth and blend on high speed until completely smooth and no lumps or small pieces remain.

Make the cashew cream broth

Give this recipe a try! Tap the link for the full recipe details.