Whole30 Chicken Pot Pie Soup

Healthy Whole30 Chicken Pot Pie Soup by Nyssa’s Kitchen

{whole30 + gluten free + vegan, paleo}

• 1 cup raw cashews 

• 2 cups hot water

• 3 tablespoons olive oil or ghee

• 1 medium onion, diced

• 3 carrots, sliced into half moons

• 3 stalks of celery, diced 

• 2 medium yukon gold potatoes, diced (about 2 1/2 cups worth)

• 2 cloves of garlic, chopped

• 1/2 teaspoon poultry seasoning or all purpose seasoning

• 2 tablespoons nutritional yeast

• 1 1/2 teaspoons sea salt

• 1/2 teaspoon black pepper

• 3 cups pre-cooked shredded chicken or turkey (from about 1 1/2 pounds meat)

• 4 cups low sodium broth 

• about 2 cups frozen peas 

• herbs to garnish (optional)

Instructions:

1. 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. 

2. 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.

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

4. 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. 

5. Add cashew mixture broth along with remaining 2 cups broth, and shredded chicken or turkey to the soup pot. Scrape up any stuck on bits from the bottom of the pan and bring to a simmer.

6. Reduce heat to low and cover. Gently simmer for about 15-20 minutes, stirring occasionally – until potatoes and veggies are tender. 

7. Just before serving turn off the heat and add frozen peas. Stir to combine and let the soup sit for a minute or two until the peas are bright green and warm. 

8. Season to taste with salt and pepper and serve, topped with fresh herbs if desired.