Healthy Chicken Pot Pie Soup
Enjoy a comforting bowl of Healthy Chicken Pot Pie Soup packed with flavor and nutrients.
Equipment
- Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless skinless chicken breast, diced
- Freshly ground salt and pepper
- 0.5 tablespoon olive oil
- 1 white onion, chopped
- 2 large carrots, sliced
- 3 cups diced yukon gold potatoes
- 3 cups finely chopped cauliflower florets
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 2 cups unsweetened almond milk or other milk options
- 3 cups low sodium chicken broth
- 0.5 teaspoon salt plus more to taste
- Freshly ground black pepper
- 1 cup frozen peas
Instructions
Cooking Instructions
- Place a large dutch oven or pot over medium high heat. Add in olive oil. Once oil is hot, add in diced chicken breast and season generously with salt and pepper. Cook chicken for 4-6 minutes until thoroughly cooked. Remove chicken and set aside.
- In the same pot, add in 0.5 tablespoon olive oil, chopped onion, sliced carrots, diced potatoes, cauliflower and thyme. Sauté until the onion begins to soften, then add in milk, chicken broth, salt and pepper. Allow to simmer uncovered for 10 minutes or until potatoes are fork tender.
- Remove 3 cups of the mixture and blend until smooth. Return puree back to the pot. Stir in cooked chicken and frozen peas. Simmer for 5-10 more minutes to thicken. Adjust seasoning as needed. Garnish with black pepper and fresh thyme if desired.
Notes
To make this recipe vegan, replace chicken with chickpeas and use vegetarian broth and dairy-free milk. Optional: Add ¾ cup corn or 8 ounces of baby bella mushrooms for extra veggies.
Nutrition
Serving: 1servingCalories: 369kcalCarbohydrates: 30.5gProtein: 41.9gFat: 10.9gSaturated Fat: 1.6gFiber: 7.3gSugar: 7.1g
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