November 24, 2020
My favorite part of holiday cooking is the leftovers, like my all time favorite. With it being 2020, we are celebrating a MUCH smaller Thanksgiving this year, which means I subbed out a big ole’ turkey for a smaller whole roasted chicken. That can only mean 2 things following T-Day. Homemade bone broth & chicken pot pie soup.
Don’t Throw Away the Scraps
It doesn’t matter if you are cooking a chicken or a turkey, save the bones! Plus any vegetable scraps like celery stalks/leaves, fresh herbs, garlic carrot ends & onions. The thing about bone broth is you can throw it together with whatever you have as long as you have the main ingredient: bones! For more details on how to make the most Basic bone broth, check out my recipe here.
Try this recipe with leftover Turkey
If you have leftover Turkey from Thanksgiving I have a Turkey Pot Pie recipe (here). However, that recipe uses Coconut milk instead of Cashew cream like this one. If you want to use leftover cooked turkey, simply sub it in for chicken in this recipe. It’s that simple.
Make it kid friendly
Charlie, my 10 month old isn’t quite coordinated enough to eat soup so I deconstruct the ingredients as you can see below. You can put some bone broth in a bottle, sippy cup or open cup for sipping with babies as young as 6 months! Such a great way to pack in some nutrients into their little bodies.
If you love this recipe, you might also love these:
Whole30 Ham & Potato Chowder
Creamy Italian Sausage & Potato Soup
Whole30 Harvest Italian Soup
Creamy Sweet Potato & Chorizo soup
Slow Cooker Whole30 Chicken Pot Pie Soup
Equipment
- Slow cooker
Ingredients
- 1 Tbsp ghee
- 1 C Onion, diced
- 1½ C carrot, coined or diced
- 5 cloves garlic, minced
- 1 lb boneless chicken breast or thighs sub: 2 Cups precooked chicken
- 2 ½ – 3 C russet potatoes, diced into 1/2 cubes
- 3/4 tsp dried sage sub : 1/2 TBSP fresh sage
- 1/2 tsp dried rosemary sub: 1 tsp fresh rosemary
- 1/2 tsp dried thyme sub: 1 tsp fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 C chicken stock
- 1/2 C raw cashews + 1/2 C & 3 Tbsp water sub: 1 C coconut milk or half & half
- 1/2 C frozen peas, optional
- lemon juice, optional
Instructions
- Place the crockpot on high, add ghee & close the lid, while dicing the vegetables.
- To the ghee add the onion, garlic and carrots. Toss to coat.
- Add potatoes, chicken, herbs, salt & pepper & chicken stock. Cover & cook for 4 hours on high or 6-8 on low.
- When cooking time has completed, remove chicken & shred. Set aside.
- Place the cashews in a microwave safe dish & cover with water. Microwave for 3 minutes. Drain the Cashews. Place cashews in a blender to create the cashew cream. Add 1/2 C + 3 Tbsp fresh water & Blend until smooth.
- Transfer 1 Cup of broth & potatoes to the cashew cream in the blender. Make sure there are no carrots in mix. Blend until smooth. Add mixture to crockpot. Stir to combine.
- Add the shredded chicken back to the crockpot. If adding peas, place in the crockpot now. Allow to warm through for 5 additional minutes.
- Serve with a gluten free roll & enjoy!
