Thursday, September 26, 2019

Clean and Veggie-filled Chicken Pot Pie Soup

It's FINALLY feeling like fall...which means it's SOUP SEASON! Forget pumpkin spice (well...don't forget it...just move it over a bit) and get warm and fuzzy with this clean, “creamy”, veggie and protein filled soup.

Update: I had tried to make this by just adding the gnocchi at the end and it was super terrible...the gnocchi turned into little slimy balls in the soup...but never fear...I saved it by blending the gnocchi and it turned into a thick, creamy stew that is super reminiscent of a pot pie! 

Chicken Pot Pie Soup

What you need:

  • 6 cups chicken bone broth
  • 2 cups chicken (I just grabbed some shredded rotisserie chicken from Sprouts)
  • 2 carrots peeled and coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1 package Trader Joe's Cauliflower Gnocchi (if you don’t have, or don’t like, gnocchi, use potatoes!)
  • 1 yellow onion, (you guessed it) coarsely chopped
  • Peas (optional)
  • 1 TBSP minced garlic
  • 1TBSP ghee
  • a pinch of parsley
  • a pinch of turmeric
  • sea salt and to taste

What you do:

  1.  Throw everything but the gnocchi in a crockpot and cook for several hours on low.
  2. Toss the gnocchi in the microwave until soft.
  3. Blend the gnocchi in a blender with a bit of the broth from the soup until super smooth. 
  4. Pour  whipped gnocchi in soup and stir.
  5. EAT!

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