Chicken Pot Pie Soup

It happened again.  The sun came out, the thermometer rose above 70 and I went into full blown Spring mode.  I spent this week planting lettuce in my garden, shopping for flowers to put in my containers, dragging plants that have been spending the winter in the basement, out to the patio and decorating the house for Easter.  I embraced every glimpse of Spring that I could find.  🌷 I even washed my car in the driveway.  🚙

Then I took a look at the forecast. 😭As much as I wished that our Spring-like weather was here to stay, it turns out, I was a little hasty in putting away my winter jacket so soon.  I was drawn into the hope of Spring by bright sunshine and blooming daffodils only to have my dream shattered by the threat of rain and near freezing temperatures.  🥶

The dip in temperatures next week is making me rethink my menu for the week.  Warm soups and hearty oven roasted vegetables is exactly what I'm going to need to stay warm on the upcoming cool March days. 🥣 Do you think if I pour hot soup on my garden, it will save my newly planted vegetables?  🤷🏻‍♀️

Although I'm disappointed that the thermometer isn't going in the wrong direction (according to me), I'm looking forward to some warm and soothing Chicken Pot Pie Soup next week.  This creamy vegetable loaded soup is hearty and delicious AND it's  healthy.  No cream, no dairy, no butter - just lots of yummy vegetables.

Chicken Pot Pie Soup
1 tablespoon olive oil
1 1/2 pounds uncooked boneless skinless chicken thighs, diced
Freshly ground salt and pepper
1/2 tablespoon olive oil
1 white onion, chopped
2 large carrots, sliced
3 cups diced yukon gold potatoes
3 cups finely chopped cauliflower florets
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
2 cups of unsweetened almond milk
3 cups low sodium chicken broth
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
1 cup frozen peas
1 cup frozen corn
8 ounces sliced mushrooms

Heat 1/2 T. oil in skillet.  Add chicken and cook until cooked through. Transfer chicken to a pot and heat 1/2 T. oil.  

Saute onion, carrots, potatoes, cauliflower, mushrooms and thyme.  

Add milk, chicken broth, salt and pepper. Simmer uncovered 10 minutes.

Remove 3 cups mixture and transfer to a food processor.  Blend until smooth.

Transfer mixture back to pot and add peas and corn.  Simmer 5-10 minutes. 

I'll keep you posted on the status of my overhasty planting.   😬 🥬  In the meantime, I'll be dragging all of my patio plants back into the basement for the week.  😅 

On another note - I made this soup at my parents house.  Don't you agree that they have the prettiest dishes around?  This beautiful bowl really stepped up my soup picture game.  Thanks for letting me use your dishes mom.  😅
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Ciao!

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