Description
A heartwarming bowl of Gluten-Free Chicken Pot Pie Soup with Greek Yogurt, packed with chicken, veggies, and a creamy texture that feels like a warm hug.
Ingredients
Scale
- 1/4 cup butter
- 1 yellow squash
- 1/2 yellow onion
- 5 cloves garlic
- 4 cups chicken stock
- 1 cup almond milk
- 2 boneless skinless chicken breasts
- 2 teaspoons garlic powder
- 2 carrots
- 2 stalks celery
- 2 golden potatoes
- 1 tablespoon thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 6 bay leaves
- 1 cup peas
- 1 cup corn
- 2/3 cup Greek yogurt
Instructions
- Prep ingredients; wash and dice all vegetables. Pound chicken breasts slightly and season with salt, garlic powder, and pepper.
- Melt butter in a large pot over medium-high heat, add diced onion and yellow squash, cook for 4 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Blend the cooked veggies with chicken broth and almond milk until smooth.
- In the same pot, sear the seasoned chicken breasts until golden brown.
- Pour in the blended veggie broth, then stir in thyme, rosemary, and bay leaves.
- Add diced carrots, celery, and golden potatoes; bring to a boil, then reduce heat and cook for 15 minutes until tender.
- Remove chicken to shred and return to the pot with peas and corn; simmer for 5 minutes.
- Turn off heat, remove bay leaves, and swirl in Greek yogurt until incorporated.
Notes
For richer flavor, use bone broth instead of chicken stock. You can also add diced sweet potatoes for sweetness, or fresh herbs for vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg