The temperatures finally started dropping in North Carolina last week, for a few days at least, so it was appropriate to make a big pot of soup! This one is creamy, yet dairy-free, and is even Whole 30 approved. I made enough to last for a few dinners, because it is always nice to have leftovers on busy weeknights! I suggest prepping this on a Sunday afternoon so that you’re able to enjoy it throughout the week.
A couple notes: you can easily cook the chicken in a crock pot ahead of time. I boiled mine because I did not have time to wait on the crock pot. The other thing is that I only suggest using this coconut milk. I also tried using Trader Joe’s coconut cream, and it did not work, unfortunately.
Please let me know if you make this! It MAKES MY DAY when instagram friends post that they’ve tried one of my recipes on their story or page. If you do make something of mine, I’d love for you to share it and use #sevenlayercharlotte so that I can see 🙂