Healthy Chicken Pot Pie Soup
Cozy, healthy chicken pot pie soup made without dairy! This gluten free & paleo soup is loaded with veggies for a lightened comfort food.
Equipment
- large dutch oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1.5 pounds uncooked boneless skinless chicken breast, diced
- Freshly ground salt and pepper
- 0.5 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 cashew milk, skim milk, 2% (whole milk for richer soup)
- 3 cups low sodium chicken broth
- 0.5 teaspoon salt plus more to taste
- Freshly ground black pepper
- 1 cup frozen peas
Instructions
Cooking Instructions
- Place a large dutch oven or pot over medium high heat. Add in olive oil. Once hot, add in diced chicken and season with salt and pepper. Cook for 4-6 minutes until no longer pink. Remove and set aside.
- In the same pot, add in ½ tablespoon olive oil, chopped onion, sliced carrots, diced potatoes, diced cauliflower and thyme. Sauté until onion softens, then add milk, chicken broth, salt and pepper. Simmer uncovered for 10 minutes or until potatoes are fork tender.
- Remove 3 cups of the mixture from the pot and blend until smooth. Transfer puree back to the pot. Stir in cooked chicken and peas. Simmer for another 5-10 minutes to thicken up. Adjust seasoning as necessary.
Notes
To make vegan, substitute chicken with chickpeas, and use vegetarian broth and dairy-free milk. Optional add-ins include corn and baby bella mushrooms.
Nutrition
Serving: 1servingCalories: 369kcalCarbohydrates: 30.5gProtein: 41.9gFat: 10.9gSaturated Fat: 1.6gFiber: 7.3gSugar: 7.1g
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