Paleo Whole30 Chicken Pot Pie Soup

Paleo Whole30 Chicken Pot Pie Soup

Paleo Whole30 Chicken Pot Pie Soup

This Mexican Cauliflower Rice is packed with veggies, protein, and lots of flavor and spice! It's topped with an easy guacamole and chipotle ranch sauce for a tasty, filling meal that's Paleo, Whole30 compliant and keto friendly. Paleo Snacks, Paleo, Paleo Recipes Dinner, Paleo Breakfast, Paleo Recipes, Paleo Diet

Prep time: 00:10
Cook time: 00:10
Total time: 00:20

Yield: 2 Servings

Ingredients:
1 cup water
1 1/2 cups unsweetened almond milk
1 tablespoon garlic oil
2 tablespoons fat of choice- avocado oil ghee
1 1/2 cup chopped carrots about 3 medium
etc.

Instructions:

Step 1. In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.

And then, While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.

Step three, Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.

Complete Ingredients and Instructions: https://www.realfoodwithjessica.com/2017/09/04/paleo-whole30-chicken-pot-pie-soup/

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