This healthy chicken pot pie soup is super rich, creamy, and comforting. Made in the Instant Pot, it’s paleo, Whole30, dairy free, and gluten-free, too, without skimping on any flavor. This healthy soup comes together in about 30 minutes and is good enough to eat all week! Whole 30 , Whole 30 Snacks, Whole 30 Recipes Crockpot, Whole 30 Recipes, Whole 30 Breakfast, Whole 30 Dinner
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Yield: 2 Servings
Ingredients: 1 1/2-2 frozen bananas more = thicker smoothie 1/2-3/4 cup non-dairy milk of choice unsweetened almond, coconut or cashew milk works great 1-2 T nut or seed butter of choice I prefer almond butter or cashew butter * cinnamon to taste optional 1 teaspoon garlic powder And so on.
Instructions:
Step one. Break your banana up into smaller pieces for easy blending.
Step two, Add all ingredients into the blender and blend until desired consistency- For a thicker, ice cream like smoothie, blend less. If smoothie is too thick, add more milk of choice. Top with cinnamon and enjoy.
After that, Slice tomatoes into 1/4" thickness and spread them evenly on top of the chicken. Follow with sliced onions in the same manner. Lightly season with salt and pepper.
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