Creamy Chicken Veggie Soup

Course: dinner, Main Course

Prep Time: 15

Cook Time: 4

Grain free and creamy with zero guilt.

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

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.

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.