Description
A comforting chicken pot pie soup that combines tender chicken, veggies, and a creamy broth for a heartwarming meal.
Ingredients
Scale
- 1 pound chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup coconut milk or almond milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup cauliflower florets (optional for thickening)
Instructions
- In an Instant Pot or large pot, heat the olive oil over medium heat until shimmering.
- Add the onion, carrots, celery, and garlic; sauté until the vegetables are tender and fragrant, about 5 minutes.
- Stir in the shredded chicken, chicken broth, coconut milk, thyme, rosemary, salt, and pepper. Let those flavors mingle beautifully!
- If you’d like a thicker soup, add the cauliflower florets now for a creamy consistency.
- For the Instant Pot, cook on high pressure for 10 minutes. If using a slow cooker, let it work its magic on low for 6-8 hours.
- Before serving, stir in the frozen peas for a pop of color and sweetness.
- Taste and adjust the seasoning to your liking, then scoop it into bowls, and enjoy the warmth!
Notes
Feel free to customize the soup with your favorite vegetables or spices.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg