Dairy Free Creamy Chicken and Veggie Soup

Meant to post this a few weeks ago after a ton of you asked for the recipe! Sorry I left you guys hanging haha! This soup is really yummy and hearty without feeling heavy. Serve with some sourdough bread to make it next level!!

Ingredients:

• 4 stalks chopped celery 
• 3 medium peeled carrots 
• 1 cup cut uncooked green beans
• 1 pack boneless skinlesss organic chicken thighs  
• 8 baby gold potatoes, 4 diced 4 cut in half 
• 1 diced yellow onion 
• 2 cloves garlic 
• 2 cups broccoli 
• 2 cups quartered baby belly or white mushrooms 
• 4 cups chicken bone broth 
• 1/2 cup frozen peas
• 1 cup almond milk  
• 1 tablespoon thyme 
• 1 tsp black pepper 
• Salt to taste 

Instructions:

1. In a Dutch oven or soup pot sauté onions, carrots, and celery in avocado oil or oil of choice. Sauté for 3-4 minutes. 
2. Add chicken and brown on each side for 1-2 minutes. 
3. Add garlic sauté until fragrant. 
4. Add bone broth, green beans, thyme, pepper, potatoes (diced and halved), broccoli, mushrooms, and peas. Bring to simmer, cover, and cook for 1 hour. 
5. Remove chicken thighs and halved potatoes. Chop chicken thighs add back to soup. 
6. Add halved potatoes and almond milk to blender and blend until smooth. Add creamy mixture to soup. Reheat. Add salt to taste 
7. Serve with sourdough bread 🤤