why make this recipe
Healthy Chicken Pot Pie Soup is a comforting dish that brings the warmth of chicken pot pie in a lighter, easy-to-make soup form. It’s perfect for chilly days or when you need a little comfort food. This recipe is not only delicious but also packed with vegetables and lean chicken, making it a nutritious choice for the whole family.
how to make Healthy Chicken Pot Pie Soup
Ingredients:
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 3 cups chicken broth
- 1 cup almond milk (or other dairy-free milk)
- 1/2 cup green peas
- 2 cloves garlic, minced
- 2 tsp dried thyme
- 2 tsp dried rosemary
- Salt and pepper to taste
- 1 tablespoon olive oil (for sautéing)
Directions:
- In your instant pot or slow cooker, heat olive oil over medium heat.
- Add onions, carrots, celery, and garlic, and sauté until softened.
- Add diced chicken, chicken broth, almond milk, thyme, rosemary, salt, and pepper.
- If using an instant pot, seal the lid and cook on high for 15 minutes. If using a slow cooker, cover and cook on low for 6-8 hours.
- Add green peas in the last 10 minutes of cooking.
- Stir well and serve warm.
how to serve Healthy Chicken Pot Pie Soup
Serve Healthy Chicken Pot Pie Soup warm in bowls. You can enjoy it on its own or with a slice of crusty bread to soak up the delicious broth. Adding a sprinkle of fresh herbs on top can enhance the flavor and presentation.
how to store Healthy Chicken Pot Pie Soup
To store leftover soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup in freezer-safe bags or containers for up to 3 months. Just remember to thaw it overnight in the fridge before reheating.
tips to make Healthy Chicken Pot Pie Soup
- For extra flavor, consider adding a splash of lemon juice or a bit of Worcestershire sauce.
- You can mix and match vegetables like corn or green beans based on personal preference.
- To thicken the soup, you can blend a portion of it and then mix it back in.
- Adjust the seasoning to your liking; more herbs can enhance the aroma and taste.
variation
If you want a creamier version of this soup, try adding a few tablespoons of your favorite dairy-free cream or a dash of nutritional yeast for a cheesy flavor. You can also use turkey instead of chicken for a different twist.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables in this recipe. Just add them at the same time as the fresh ones, but keep in mind that they might cook faster.
2. Is this soup gluten-free?
Yes, this recipe is gluten-free as it uses almond milk and no flour. Always check your chicken broth label to ensure it’s gluten-free as well.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day and is perfect for meal prep. Just store it in the fridge or freezer as mentioned above.
Healthy Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Lean protein source
- 1 cup carrots, diced Fresh or frozen
- 1 cup celery, diced
- 1 cup onion, chopped
- 3 cups chicken broth Check for gluten-free if needed
- 1 cup almond milk Can substitute with other dairy-free milk
- 1/2 cup green peas Add in last 10 minutes of cooking
- 2 cloves garlic, minced
- 2 tsp dried thyme
- 2 tsp dried rosemary
- Salt and pepper to taste
- 1 tbsp olive oil For sautéing
Instructions
Preparation
- In your instant pot or slow cooker, heat olive oil over medium heat.
- Add onions, carrots, celery, and garlic, and sauté until softened.
- Add diced chicken, chicken broth, almond milk, thyme, rosemary, salt, and pepper.
Cooking
- If using an instant pot, seal the lid and cook on high for 15 minutes.
- If using a slow cooker, cover and cook on low for 6-8 hours.
- Add green peas in the last 10 minutes of cooking.
- Stir well and serve warm.