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Clean Eating Chicken Pot Pie Stew

Yields1 Serving

Clean Eating Chicken Pot Pie Stew - AlixBarth.com

 1 tbsp avocado oil or ghee butter, divided
 2 cloves garlic, chopped
 2 large heads cauliflower, chopped into florets and divided*
 1 cup canned LIGHT coconut milk
 3 medium carrots, chopped into coins
 3 medium stalks celery, thinly sliced
 1 medium yellow onion, chopped
 4 cups chicken bone broth or low sodium vegetable broth, divided
 1 tbsp fresh thyme, chopped
 1 tbsp fresh rosemary, chopped
 1 ½ cups frozen French green beans
 1 ½ - 2 lbs cooked chicken, shredded or chopped
 sea salt and black pepper, to taste
1

In a large saucepan, place ½ tbsp avocado oil or ghee over medium heat. Throw in the garlic and let cook 1 minute, until fragrant. Add in 1 head of the cauliflower with ½ can of coconut milk and a good pinch of sea salt – note that the coconut milk will not cover the cauliflower and that’s okay.

2

Bring to a boil, then turn to simmer, cover and cook on medium heat for 10 minutes, until the cauliflower is fork-tender and very soft. Once cooked, pour all ingredients into a high-powered blender and blend until completely smooth. Add in 1 cup of the broth and blend again until well combined. Season to taste. Set aside.

3

While the cauliflower is cooking, start the remainder of the soup. In a large pot or dutch oven, combine ½ tbsp avocado oil or ghee butter over medium heat. Once warm, add carrots, celery, onions and the other head of cauliflower. Sauté for about 8 minutes, stirring occasionally.

4

Add 3-4 cups broth, thyme, rosemary, green beans, and another good pinch of salt. Cover and cook 15 minutes, stirring regularly.

5

Add the cauliflower puree to the soup, stir in chicken and cook for 10 more minutes uncovered.

6

Serve!