Dairy Free Crockpot Chicken Pot Pie Soup
Servings: 6 servings
Ingredients
- 1 lb chicken breast
- 1 onion small, diced
- 2 carrots large, peeled and chopped
- 4 potatoes yukon gold, peeled and cubed
- 3 cups cauliflower florets frozen
- 1 tsp thyme dried
- 2 5.4 oz cans coconut cream
- 2.5 cups chicken broth
- 1 cup green peas frozen
Instructions
- Combine all ingredients except peas in the slow cooker. Stir to combine.
- Cook on high for 4 hours.
- After 4 hours, remove chicken and shred. Set aside.
- Remove about 2 cups of the soup and blend until smooth and creamy. I try to get as much cauliflower and potato as possible as this really helps the soup have a creamy texture.
- Return the pureed soup and shredded chicken to the slow cooker. Add peas. Stir to combine and continue to cook for an additional 15 minutes on high.
Nutrition
Carbohydrates: 21g | Protein: 23g | Fat: 20g | Sodium: 152mg | Potassium: 986mg | Fiber: 5g
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.
