Description
A heartwarming and creamy chicken pot pie soup, perfect for chilly days, packed with nutritious ingredients.
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 desired, add the cauliflower florets for a thicker soup.
- For the Instant Pot, cook on high pressure for 10 minutes. If using a slow cooker, let it cook on low for 6–8 hours.
- Before serving, stir in the frozen peas.
- Adjust seasoning to taste, serve in bowls, and enjoy the warmth!
Notes
Customize with seasonal vegetables or fresh herbs for added flavor. This soup holds up well for meal prep and can be stored for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg