- 32oz box bone broth or chicken broth.
- 1 bouillon cube.
- 2 tablespoons Ghee or coconut oil ( I used both)
- 4 carrots 🥕 chopped.
- 3 celery stalks chopped.
- 4 garlic cloves. 1/2 a onion 🧅.
- 5 or 6 new potatoes chopped then steamed.
- 4 boneless chicken breast or all natural rotisserie chicken is faster.
- 1 can coconut cream.
- 1 1/2 C plain cashews (mix these with half the coconut cream in a food processor then mix into soup)
SIMMER ALL VEGGIES IN BROTH AND OILS, MIX IN CREAM & CASHEW MIXTURE, SEASON WITH SAGE AND CUMIN, TOSS IN STEAMED POTATOES THEN YOUR CHICKEN IF USING ROTISSERIE. GARNISH WITH FRESH THYME.
Share a pic of your chicken pot pie soup!