Description
A warm, creamy chicken pot pie soup that’s light and nutritious, perfect for cozy evenings.
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
- Heat the olive oil over medium heat in an instant pot or large pot until shimmering.
- Add the onion, carrots, celery, and garlic; sauté until the vegetables are tender, about 5 minutes.
- Stir in the shredded chicken, chicken broth, coconut milk, thyme, rosemary, salt, and pepper.
- If desired, add the cauliflower florets for a thicker soup.
- For the instant pot, cook on high pressure for 10 minutes or use a slow cooker on low for 6-8 hours.
- Before serving, stir in the frozen peas.
- Taste and adjust seasoning before scooping into bowls.
Notes
This soup can be made ahead and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg