Description
A warm and hearty chicken pot pie soup that’s packed with protein and vibrant vegetables, perfect for a cozy night in.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 1/2 pounds uncooked boneless skinless chicken breast, diced
- Salt and pepper to taste
- 1/2 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 alternatives)
- 3 cups low-sodium chicken broth
- 1/2 teaspoon salt (plus more to taste)
- 1 cup frozen peas
Instructions
- In a large Dutch oven or pot over medium-high heat, add olive oil. Once hot, add diced chicken breast and season with salt and pepper. Cook for 4-6 minutes until cooked through. Remove chicken and set aside.
- In the same pot, add 1/2 tablespoon olive oil, onion, carrots, potatoes, cauliflower, and thyme. Sauté until the onion softens.
- Add milk, chicken broth, salt, and pepper; simmer uncovered for 10 minutes until potatoes are fork-tender.
- Remove 3 cups of the mixture, blend until smooth, and return to the pot.
- Stir in cooked chicken and peas. Simmer for 5-10 minutes to thicken. Taste and adjust seasoning.
- Garnish with black pepper and fresh thyme if desired. Serve with biscuits or crackers.
Notes
Store in an airtight container in the fridge for up to 4 days or freeze for about 3 months. Reheat on low heat when serving again.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg