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  • Lauren

Chicken Vegetable Medley Soup

Updated: Feb 9

GF/DF paleo, whole30, grain free and deeeelicious! I don’t want a warm, cozy bowl of soup said no one ever! 😂 This is a good one, made with organic chicken, homemade cashew milk, cauliflower, carrots, sweet potatoes and peas! Soup was on after a successful trip to @traderjoes their organic chicken broth is clean choice without the ??? ingredients, perfect when I can’t make my own!

Serves 4-6

1 1/2 Tbs extra virgin olive oil 1 1/2 pounds boneless skinless chicken breasts, diced 1/2 cup chopped leeks (optional) 2 large carrots, sliced 2 1/2 cups diced sweet potatoes 3 cups finely chopped cauliflower florets 1 tsp dried thyme 2 cups plants based milk (coconut, almond, cashew) 3 cups chicken broth 1 cup frozen peas 2-3 tsp pink or sea salt

Black pepper to taste

In a large Dutch oven or pot, heat 1 Tbs evoo over medium heat. Cook chicken 4-6 minutes (sprinkle with salt) until cooked through and no longer pink. Remove and set aside.

In same pot, add 1/2 Tbs evoo add leeks, carrots, potatoes, cauliflower and thyme. Sauté 5 minutes or so, then add milk, broth, and salt/pepper. Allow to simmer for 10-12 minutes until potatoes are fork tender.

Next remove 3 cups of mixture from pot and place in blender to purée then add back to pot. Stir in chicken and frozen peas. Allow to simmer 5-10 minutes to thicken and warm through. Watch the reel here

Note: Pink and sea salt are not as "salty" as iodized table salt so be sure to adjust if not using salt as written. BUT please don't use table salt! It's heavily processed and stripped of all its' nutrients ;)

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