Healthy Chicken Pot Pie Soup
This Healthy Chicken Pot Pie Soup is a creamy, delicious dish with shredded chicken and veggies, perfect for a cold day.
Equipment
- large pot
- blender
Ingredients
Vegetables
- 3 cups cauliflower florets
- 1 cup diced celery
- 1 cup diced carrots
- 2 cloves garlic minced
- 1 onion onion finely diced
- 1 cup peas
Liquids
- 3 cups chicken stock
- 1 cup almond milk or any milk of choice
Meat
- 2 chicken breasts shredded chicken approximately 2 cups
Herbs and Spices
- 1 tablespoon olive oil
- 1 teaspoon rosemary chopped
- 1 teaspoon thyme chopped
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Cooking Steps
- Place the cauliflower florets in a large pot on medium heat along with 1 cup of the chicken stock. Cover and steam the cauliflower until very tender. Transfer both the cauliflower and any remaining liquid in the pot to a blender. Add in the almond milk and 1 cup of chicken stock and blend until completely smooth. Set aside.
- Add the olive oil to the pot along with the garlic and onion and cook for approximately 4 to 5 minutes until the onion becomes translucent. Add in the celery, carrots, rosemary, thyme, salt and pepper. Pour the remaining 1 cup of chicken stock into the pot and let everything simmer for 8 to 10 minutes until the carrots become tender.
- Add in the peas, shredded chicken and the cauliflower puree and cook for another 5 minutes until everything is warm. If the soup is too thick add in more chicken stock until it reaches your desired consistency.
- Garnish with fresh parsley before serving.
Notes
This soup is a healthier alternative to traditional chicken pot pie and is perfect for cold weather.
Nutrition
Serving: 1servingCalories: 182kcalCarbohydrates: 12gProtein: 21gFat: 6gSodium: 306mgFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!