Description
A warm and comforting chicken pot pie soup that’s quick and easy to make, perfect for chilly evenings.
Ingredients
Scale
- 1 Tbsp butter (use dairy-free if needed)
- 5 stalks celery, diced
- 5 carrots, diced
- 1 small yellow onion, diced
- 2 cups unsweetened almond milk or any milk of choice
- 2.5 cups chicken or vegetable broth
- 1/4 cup all-purpose flour (use gluten-free if needed)
- 3–4 cups chicken, cooked and shredded/diced (about 3 chicken breasts)
- 1 cup frozen peas
- 4 cloves garlic, minced
- Salt and freshly ground pepper to taste
Instructions
- In a Dutch oven or large pot, add the butter and set to medium heat.
- Add the celery, carrots, onion, minced garlic, and a few cracks/shakes of salt and pepper. Cook until the onions are translucent, about 7-8 minutes.
- Add the flour and stir until mixed throughout.
- Then add the milk and chicken broth. Bring soup to a boil and then set heat to low and simmer for 15-20 minutes, stirring occasionally.
- Once thickened, add the cooked chicken and peas, continuing to cook on low for another 5 minutes.
- Taste and adjust seasoning as desired. Serve with toppings like shredded cheese or enjoy as is.
Notes
Store leftovers in an airtight container in the fridge for up to four days, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop or Crock-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg