Healthy Chicken Pot Pie Soup

maryswholelife.com

Sherrie Jackson Öhman

1 tbsp ghee or olive oil

4 cloves minced garlic

½ large onion, diced

3 stalks celery, diced

3 carrots, peeled and diced

1.5 lbs chicken breasts, cut into 3 pieces each

1 large russett potato (or 2 small - should be about 2 cups diced), peeled and cut into 1 inch cubes

1 cup frozen cut green beans

4 cups chicken broth

1 tbsp sherry cooking wine, omit for Whole30

1.5 tsp dried sage

1 tsp dried thyme

½ tsp dried rosemary

½ tsp nutmeg

2 tsp sea salt, more to taste

½ tsp black pepper

subheading: Cashew Cream * (see nut free option below):

1 cup raw unsalted cashews

⅔ cup water

Equipment

pressure cooker

Directions at maryswholelife.com

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