Healthy Chicken Pot Pie Soup
This Healthy Chicken Pot Pie Soup is creamy and packed with shredded chicken and veggies, offering a healthier take on traditional pot pie, perfect for cold days.
Equipment
- large pot
- Blender
Ingredients
Veggies and Liquid
- 3 cups cauliflower florets
- 3 cups chicken stock
- 1 cup almond milk or any milk of choice
- 1 tablespoon olive oil
- 1 cup diced celery
- 1 cup diced carrots
- 1 teaspoon rosemary chopped
- 1 teaspoon thyme chopped
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 cup peas
- 2 cups shredded chicken from 2 chicken breasts
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Cooking Steps
- Place the cauliflower florets in a large pot on medium heat along with 1 cup of the chicken stock. Cover and steam the cauliflower until very tender. Transfer both the cauliflower and any remaining liquid in the pot to a blender. Add in the almond milk and 1 cup of chicken stock and blend until completely smooth. Set aside.
- Add the olive oil to the pot along with the garlic and onion. Cook for approximately 4 to 5 minutes until the onion becomes translucent. Add in the celery, carrots, rosemary, thyme, salt, and pepper. Pour the remaining 1 cup of chicken stock into the pot and let everything simmer for 8 to 10 minutes until the carrots become tender.
- Add in the peas, shredded chicken, and cauliflower puree. Cook for another 5 minutes until everything is warm. If the soup is too thick, add in more chicken stock until it reaches your desired consistency.
- Garnish with fresh parsley before serving.
Notes
This soup is thick and chunky, but can be adjusted with more chicken stock if desired.
Nutrition
Serving: 1cupCalories: 182kcalCarbohydrates: 12gProtein: 21gFat: 6gSodium: 306mgFiber: 3gSugar: 4g
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