* 2 tbsp olive oil or butter * ½ yellow onion, chopped * 2 carrots, peeled and chopped * 2 celery stalks, chopped * 1 tsp kosher salt, divided * 8 oz cremini or button mushrooms, sliced or chopped (about 2 heaping cups) * 2-3 cloves garlic, chopped, sliced, or smashed * 2 tsp dried thyme * 4 cups water * 1 lb potatoes, peeled, chopped small (about 3 cups) * 1 lb boneless skinless chicken breast* * 2 tbsp soy sauce or tamari * 1 cup raw cashews (soaked overnight or quick soaked)** * 1 cup frozen peas * Black pepper * Crackers, crumbled (optional)
**Instructions**
1. In a large pot over medium heat, warm the oil or butter. Add the onion, carrots, and celery, and ½ teaspoon salt and cook for 5 minutes or until softened, stirring occasionally. 2. Add the mushrooms, garlic, thyme, and remaining ½ teaspoon salt and cook for 1-2 more minutes, stirring often. 3. Stir in water, potatoes, chicken, and soy sauce. Cover and bring to a boil over high heat, then give it a stir (submerging everything in the liquid) and reduce the heat to low or medium-low to simmer for 10-15 minutes or until the potatoes and chicken are cooked through (may vary depending on size of chicken). 4. Remove the chicken and shred it up. 5. Meanwhile, drain the cashews and add them to a high-speed blender along with ½ cup of tap water + ½ cup broth/liquid from the soup (it’s okay if chunks get in there). Blend until totally smooth (about 1 minute, scraping down sides as needed), then stir back into the pot along with the shredded chicken and peas. 6. Serve topped with black pepper and crackers, if using.
**Notes:**
*If your chicken breast is massive, cut it in half lengthwise so it cooks quickly. See substitutions to make vegetarian.
**Quick soak method: add cashews to a small pot and cover with water. Simmer for 10 minutes to soften. In a pinch, you can add cashews to a microwave safe bowl, fill with enough water to cover, and microwave for two minutes.
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All of the things you find inside of a chicken pot pie, but make it a soup that will make your whole house smell heavenly. Here’s a video on [how to make the recipe.](https://www.nataliecooks.com/recipes/chicken-pot-pie-soup)
**Ingredients**
* 2 tbsp olive oil or butter
* ½ yellow onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 1 tsp kosher salt, divided
* 8 oz cremini or button mushrooms, sliced or chopped (about 2 heaping cups)
* 2-3 cloves garlic, chopped, sliced, or smashed
* 2 tsp dried thyme
* 4 cups water
* 1 lb potatoes, peeled, chopped small (about 3 cups)
* 1 lb boneless skinless chicken breast*
* 2 tbsp soy sauce or tamari
* 1 cup raw cashews (soaked overnight or quick soaked)**
* 1 cup frozen peas
* Black pepper
* Crackers, crumbled (optional)
**Instructions**
1. In a large pot over medium heat, warm the oil or butter. Add the onion, carrots, and celery, and ½ teaspoon salt and cook for 5 minutes or until softened, stirring occasionally.
2. Add the mushrooms, garlic, thyme, and remaining ½ teaspoon salt and cook for 1-2 more minutes, stirring often.
3. Stir in water, potatoes, chicken, and soy sauce. Cover and bring to a boil over high heat, then give it a stir (submerging everything in the liquid) and reduce the heat to low or medium-low to simmer for 10-15 minutes or until the potatoes and chicken are cooked through (may vary depending on size of chicken).
4. Remove the chicken and shred it up.
5. Meanwhile, drain the cashews and add them to a high-speed blender along with ½ cup of tap water + ½ cup broth/liquid from the soup (it’s okay if chunks get in there). Blend until totally smooth (about 1 minute, scraping down sides as needed), then stir back into the pot along with the shredded chicken and peas.
6. Serve topped with black pepper and crackers, if using.
**Notes:**
*If your chicken breast is massive, cut it in half lengthwise so it cooks quickly. See substitutions to make vegetarian.
**Quick soak method: add cashews to a small pot and cover with water. Simmer for 10 minutes to soften. In a pinch, you can add cashews to a microwave safe bowl, fill with enough water to cover, and microwave for two minutes.