Description
A hearty and creamy chicken pot pie soup packed with fresh vegetables and lean protein, perfect for chilly nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 1/2 pounds uncooked boneless skinless chicken breast, diced
- Freshly ground salt and pepper
- 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, cashew milk, skim milk, or 2 percent milk
- 3 cups low sodium chicken broth
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 cup frozen peas
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add diced chicken breast and season with salt and pepper. Cook for 4-6 minutes until cooked through. Remove 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 or until potatoes are fork-tender.
- Remove 3 cups of the mixture and blend until smooth. Return the puree to the pot, stir in cooked chicken and frozen peas. Simmer for another 5-10 minutes, adjusting seasoning as needed.
- Garnish with black pepper and fresh thyme, serve hot.
Notes
For a vegetarian version, substitute chicken with chickpeas and use vegetable broth and dairy-free milk.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg