Creamy Chicken Veggie Soup
Grain free and creamy with zero guilt.
Print Recipe
Equipment
- Slow Cooker
- Insta-pot
Ingredients
- 1 box Chicken Stock / Bone Broth Organic
- 1-1.5 lbs Chicken Thighs
- 3 Carrots chopped
- 1/2 Onion chopped
- 3 Stalks Celery chopped
- 2 Garlic cloves minced
- 2 Tbsp Bacon Fat omit this if doing the 21 day detox and replace with Olive or Avocado Oil
- 1 bag Frozen Cauliflower rice
- 1 Tbsp Smoked Paprika
- 1 Tbsp Himalayan Sea Salt and more to add taste after cooking
- 1 C. Raw cashews
- 3 C. Water
Instructions
- Add chicken stock and chicken thighs to crock pot and set to high.
- In frying pan heat up bacon fat or oil and then stir fry the carrots, onion, celery and garlic for about 10 minutes. Sprinkle with the salt and paprika.
- Add this to the Crock pot, along with the cauliflower rice.
- 30-60 minutes before serving blend on high (you want it a smooth milk consistency) the cashews with water. Pour this into the soup, heat and serve.
- Makes 4 large, 6 regular servings.
Notes
Tips for this recipe:
- Be sure the bacon fat is left over from your pasture raised organic bacon
- If you have a Trader Joe’s around, instead of chopping the carrot, onion and celery – buy their “Mirepox” found in the fresh fruit and veggie section – its perfect.
- Don’t boil the soup once you’ve added the home-made cashew milk. You just want to heat up the cashew milk to keep the creamy consistency.