chicken pot pie soup – dairy free + gluten free
What’s more comforting that chicken pot pie soup? Nothing, nothing is more comforting. With all that is happening in the world right now (COVID-19), we could all use a little comfort. This soup is nourishing and delicious and filled with lots of veggies and spices.
This soup thick and creamy, but completely dairy free + gluten free. If you do eat dairy and don’t happen to have cashews on hand, you can definitely add cream. I wouldn’t add coconut cream though as I feel like the coconut flavor would be weird in this. I have seen other variations for the ‘cream’ sauce using a butter, flour and milk combo or a cauliflower and potato combo. You can totally use these ingredients to make that sauce if you wanted too but cashew cream is just as tasty and much easier to make. Plus I find it easier on the digestive system than cauliflower. #nohateoncauliflower #iuseitlots
Chicken Pot Pie Soup – gluten + dairy free
Ingredients
2 chicken breasts – cut into smaller bite-sized pieces
2 tbsp cooking oil – I use olive or avocado oil
2 tbsp white cooking wine – optional
3-4 carrots
2 celery stalks
1 small yellow onion
3 cloves garlic OR you can use 1- 2 tsp garlic powder
1 cup frozen corn
1 cup frozen peas
1 cup cashews – pre-soaked or see my note below for a quick method
2-3 cups chicken broth – I started with 2 then added the 3rd cup to thin it out
1 tbsp italian seasoning – see note below
1 tbsp thyme
1 tbsp onion powder
1 bay leaf
Salt + pepper – add as much as you prefer
Optional: fresh parsley for garnish
Directions
1. Prep veggies: carrots- peel and dice, celery stalks- dice, onion- dice, garlic- mince.
2. In a large pot, heat up cooking oil on medium heat. Add in chicken pieces and salt and saute until chicken is fully cooked. Set chicken aside in a bowl or plate.
3. Turn heat down to low-medium and add in carrots, celery, and onions and cook until onions are fragrant and translucent, about 4-5 minutes. If this takes a little bit longer, its OK! We are wanting to build the flavor for this soup. Slow and steady. Turn down heat a little bit then add in garlic, italian seasoning (see note below), thyme, onion powder and salt/ pepper and stir to mix. Keep stirring constantly for a few minutes, making sure not to burn onions or garlic.
4. Add in a few tbsp of white cooking wine OR broth and scrape/ deglaze the bottom of the pot to get off some of the bits stuck to the bottom. Cook up veggies and chicken with the spices for a few minutes.
5. Add in cooked chicken, frozen corn, frozen peas, bay leaf, and 2 cups of broth (save the remaining cup for the end to help ‘thin’ out the soup if needed) and give the soup a good stir. Bring soup to a boil, reduce heat, and simmer until carrots are soft and flavors are blended.
6. For cashew ‘cream’ sauce: drain the water from the soaking cashews (see note below). Add cashews and some salt to high speed blender and add about 1- 1.5 cups of water and blend until smooth. You will want it to be a ‘cream’ consistency so make sure you don’t add too much water. Add cashew cream to soup and stir. If you soup is too thick, you can add more broth. Adjust salt and pepper according to your preference and remove bay leaf. Add in fresh garnish and serve with almond flour biscuits or regular buns.
Notes
Italian seasoning– I have made this soup with poultry seasoning instead of italian seasoning and both soups tasted amazing. If you only have poultry seasoning on hand, it’ll work! Use 1.5 tsp of poultry seasoning in place of the italian seasoning and rosemary.
Cashews- if you don’t have time to soak your cashews for a few hours beforehand, simply add cashews to a bowl with boiling water and soak for 15-20 minutes while you prep everything else.
I hope everyone is able to stay inside during this time and can stay safe + healthy. If you make this soup, make sure to tag me on instagram so I can see your creations!
Marcy xx
