Description
A comforting and healthy chicken pot pie soup that combines tender shredded chicken, fresh vegetables, and fragrant herbs in a creamy broth thickened with almond milk and flour. This recipe offers a nutritious twist on a classic favorite, perfect for a cozy meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
Vegetables
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 3 medium Yukon gold potatoes, diced
Liquids & Thickener
- 4 cups chicken broth
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons flour (or gluten-free flour)
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook Chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side until fully cooked through. Remove the chicken from the pot and shred it using two forks, then set aside.
- Sauté Vegetables: In the same pot, add diced onion, minced garlic, diced carrots, and diced celery. Cook for 5-7 minutes until the vegetables are softened and fragrant.
- Add Potatoes and Broth: Stir in the diced Yukon gold potatoes, chicken broth, dried thyme, dried rosemary, salt, and pepper. Bring to a simmer and cook for 10-15 minutes until the potatoes are tender.
- Thicken Soup: In a small bowl, whisk together the almond milk and flour until smooth to avoid lumps. Pour this mixture into the simmering soup, stirring constantly. Continue to simmer for another 5-7 minutes until the soup thickens slightly.
- Add Chicken and Frozen Vegetables: Return the shredded chicken to the pot. Add the frozen peas and corn. Cook the soup for an additional 2-3 minutes until the frozen vegetables are heated through.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot for a cozy, delicious meal.
Notes
- You can substitute the almond milk with regular milk or any plant-based milk of your choice.
- For a gluten-free version, use gluten-free flour instead of regular flour.
- Add other veggies like mushrooms or green beans for more variety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
