Healthy Chicken Pot Pie Soup (Print Version)
# Ingredients:
01 -
3 cups cauliflower florets
02 -
1 teaspoon dried onion flakes
03 -
1 cup frozen vegetables (corn, carrots, green beans, and peas mix)
04 -
8 ounces cooked chopped chicken breast or leftover turkey
05 -
2 teaspoons Better Than Bouillon chicken base dissolved in 1 cup of hot water or 1 cup chicken broth
06 -
2 tablespoons nutritional yeast or grated Parmesan cheese
07 -
2 cloves garlic, crushed
08 -
2 tablespoons olive oil
09 -
¼ teaspoon sage
10 -
¼ teaspoon thyme
11 -
Salt and black pepper to taste (optional)
# Instructions:
01 -
In a large soup pan, add fresh chopped cauliflower and enough water to almost cover the florets. Heat over medium heat, cover, and cook until the cauliflower is fork tender. Drain the water, reserving it for later use. Transfer the cooked cauliflower to a high-speed blender or food processor. Add olive oil, nutritional yeast, sage, thyme, garlic, dried onion flakes, a pinch of salt and black pepper, and ¼ cup of the reserved cooking liquid. Puree until smooth.
02 -
In a soup pan, sauté frozen vegetables for 1-2 minutes until warmed through. Add cooked, chopped chicken and mix well. Dissolve bouillon in 1 cup of hot water and stir in. Incorporate the pureed cauliflower mixture into the pan with the vegetables and chicken. Stir to combine and cook until the flavors meld, about 5 minutes. Adjust the consistency by adding chicken broth or water, if necessary. Ladle into bowls and serve.
03 -
Transfer any leftover soup to an airtight container and refrigerate for storage.