Name: Healthy Chicken Pot Pie Soup: Deliciously Guilt-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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 of unsweetened almond milk, cashew milk, skim milk, 2 percent. If you want a richer soup, you can use whole milk.; 3 cups low sodium chicken broth; 1/2 teaspoon salt, plus more to taste; Freshly ground black pepper; 1 cup frozen peas

Description

Enjoy a comforting and healthy bowl of Chicken Pot Pie Soup. This recipe is packed with vegetables and lean protein, making it a satisfying and nutritious meal.

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 of unsweetened almond milk, cashew milk, skim milk, 2 percent. If you want a richer soup, you can use whole milk.
3 cups low sodium chicken broth
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
1 cup frozen peas

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Instructions

Place a large dutch oven or pot over medium high heat. Add in olive oil. Once oil it hot, add in diced chicken breast and generously season with salt and pepper. Cook chicken for 4 to 6 minutes or until thoroughly cooked and no longer pink. Remove chicken from pot and transfer to a large bowl. Set aside for later.
In the same pot, add in 1/2 tablespoon olive oil, chopped onion, sliced carrots, diced gold potatoes, diced cauliflower and thyme. Saute for a few minutes until onion begins to soften, then add in milk, chicken broth and salt and pepper. Allow mixture to simmer uncovered for 10 minutes or until potatoes are fork tender.
Next remove 3 cups of the mixture from the pot and add to a blender. Blend until completely smooth. Be careful while you do this. Then transfer puree back to the pot. Stir in cooked chicken and frozen peas. Allow mixture to simmer for 5 to 10 more minutes to thicken up a bit. Taste and add more salt and pepper, if necessary. Garnish with extra black pepper and fresh thyme, if desired. Great with biscuits or crackers, if you would like.

Notes

To make this recipe vegan: use chickpeas instead of chicken, vegetarian broth, and dairy-free milk.
Optional: Add 3/4 cup of corn (if not following a Whole30 diet). Add 8 ounces of baby bella mushrooms, sauteed with the onion, carrots, and potatoes, for extra vegetables.

Nutrition

Serving Size: 1 serving
Calories: 369cal
Sugar: 7.1g
Sodium: Unknown
Fat: 10.9g
Saturated Fat: 1.6g
Unsaturated Fat: Unknown
Trans Fat: Unknown
Carbohydrates: 30.5g
Fiber: 7.3g
Protein: 41.9g
Cholesterol: Unknown