CHICKEN POT PIE SOUP

INGREDIENTS

• 2 T. butter or ghee

• 1 cup celery (thinly sliced)

• 1 cup cauliflower florets

• 1 cup carrots (diced)

• 1/2 cup onion (diced)

• 1 lb boneless skinless chicken breast or thighs (cut into small bite size pieces)

• 2 tablespoons flour (I use GF)

• 1/2 teaspoon thyme

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• salt & pepper (to taste)

• 1 1/2 cups milk of choice (I use Oat milk)

DIRECTIONS

1. Melt butter in a large pot over medium-heat. Add carrots, celery, onion, and cauliflower. Season with salt and pepper and cook for about 5 to 8 minutes or until veggies are soft.

2. Add chicken and season with thyme, garlic powder, and onion powder. Continue to cook until the chicken is browned.

3. Add the flour to create a roux. Stir for about 30 seconds to allow flour to cook.

4. Slowly stir in milk, making sure there are no clumps of flour. Cook until it reaches the desired thickness.

5. Taste and adjust seasoning to preference and ENJOY!!

TIPS

• If you have super busy weeknights, try using a rotisserie chicken or boil and shred chicken ahead of time to make it even faster.

• Add some bacon bits for even more flavor!

• Add chicken broth if you prefer the consistency thinner.