Description
A cozy and nutritious twist on the classic chicken pot pie, this soup is packed with vegetables and lean chicken protein for a deliciously comforting meal.
Ingredients
Scale
- 1 Tbsp butter (or dairy-free alternative)
- 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 (substitute gluten-free if necessary)
- 3–4 cups cooked and shredded/diced chicken (approximately 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.
- Toss in the celery, carrots, onion, minced garlic, and a few cracks of salt and pepper. Cook until the onions are translucent, about 7-8 minutes.
- Sprinkle the flour over the vegetables and stir until mixed throughout.
- Pour in the milk and chicken broth, bringing the soup to a boil.
- Once boiling, reduce heat to low and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
- When the soup has thickened, add the cooked chicken and peas, continuing to cook on low for another 5 minutes.
- Taste and adjust with more salt and pepper if desired. Serve with desired accompaniments.
Notes
Top with shredded cheese or fresh parsley for extra flavor. This soup can be made ahead of time and stored in the refrigerator or frozen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg