Healthy Chicken Pot Pie Soup
A comforting and light soup that delivers the flavors of traditional pot pie while being veggie-forward and easy to prepare.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth Use low-sodium for more control over salt
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cups cauliflower, chopped Substitute 2 cups diced potato for a starchier bowl
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 tsp dried thyme Or 1 tbsp fresh chopped
- 1 tsp dried rosemary Or 1 tbsp fresh chopped
- to taste Salt and pepper
- 2 tbsp coconut milk Optional for creaminess; use heavy cream or plain yogurt if not dairy-free
Instructions
Preparation
- Add chicken, broth, carrots, celery, onion, cauliflower, peas, garlic, thyme, rosemary, salt, and pepper to your cooking vessel. Spread ingredients evenly.
Cooking
- Instant Pot: Seal the lid and cook on high pressure for 10 minutes. Let pressure release naturally for 5 minutes, then quick-release remaining pressure.
- Crockpot: Cook on low for 6–8 hours or high for 3–4 hours.
- Stovetop: Bring to a boil, then reduce heat and simmer for 20–30 minutes until chicken is cooked through and vegetables are tender.
Finishing
- Remove the chicken to a plate. Shred with two forks or chop finely.
- Return shredded chicken to the pot. Stir to combine.
- Stir in 2 tablespoons of coconut milk if using, and heat through for 1–2 minutes. Taste and adjust salt and pepper.
- Ladle into bowls and serve hot.
Notes
For thicker soup, reserve a cup of cauliflower and puree it after cooking, then stir back in. Store leftovers in airtight containers in the fridge for 3–4 days. Freeze for up to 3 months.