Instructions

1. Preheat oven to 400 degrees and bake chicken breasts for about 30 minutes or until fully cooked
2. While the chicken is cooking, chop veggies and add to stock pot to begin cooking
3. Add broth, carrots, onion, celery and spices including bay leaves to a large stock pot
4. Bring to a simmer and cook until veggies are mostly soft (about 15-20 minutes)
5. If you’re using a rotisserie chicken or baked chicken breasts, shred it now while veggies are cooking
6. Add chicken to stock pot when veggies are almost cooked thoroughly and turn to low heat
7. In a large sauce pan, add 1 cup Nutpods or cream over medium heat
8. Slowly whisk in 2 tablespoons arrowroot powder
9. Continue whisking until it begins to thicken and is combined well with no clumps
10. Add in 1 more cup Nutpods and 2 more tablespoons arrowroot powder
11. Whisk together until sauce is thick and there are no clumps
12. Pour sauce into the stock pot and mix in with the soup
13. Serve and enjoy!