Cashew Creamy Chicken & Veggie Soup
This delicious soup is wonderful on a chilly fall day, and is the perfect way to use up leftover chicken. It also keeps well, so a double batch and pre-portioning can make for easy lunches throughout the week!
Prep time: 15 mins
Cook time: 35 mins
Yield: 4 servings
1 tablespoon coconut oil
1 medium yellow organic onion, chopped
3 organic garlic cloves, minced
3 organic carrots, sliced
4 organic celery stalks, sliced
4 cups organic chicken broth, divided
2 cups organic (cooked) shredded chicken
1 teaspoon dried thyme
1 teaspoon dried sage
½ teaspoon sea salt
⅓ cup raw organic cashews
Black pepper to taste
- Add coconut oil to a medium pot over medium heat. Add the onion, garlic, carrots and celery and sauté for 10 minutes, until onions are translucent and vegetables are aromatic.
- Add 3 cups of the chicken broth, shredded chicken, thyme, sage and salt to the pot. Cover and bring to a boil. Lower heat and continue to simmer, covered, for an additional 20 minutes, or until vegetables are just tender.
- Blend the remaining cup of broth with the cashews until smooth. Add the blended cashew milk to the pot, along with black pepper to taste. Serve hot.