Healthy Chicken Pot Pie Soup Recipe
This Healthy Chicken Pot Pie Soup is so deliciously creamy and packed with shredded chicken and chunks of veggies. It has all of the creaminess and flavor of traditional Chicken Pot Pie, but it's a much healthier version thanks to cauliflower puree which gives this delicious soup it's creamy consistency. It's the perfect meal to enjoy on a cold day, and is ready in under 30 minutes!
Instructions
- 1
Étape 1: Steam Cauliflower
Place the cauliflower florets in a large pot on medium heat along with 1 cup of the chicken stock (you want enough stock to almost cover the florets, so you may need to use more stock depending on the size of your pot) cover and steam the cauliflower until very tender.
- 2
Étape 2: Blend Cauliflower Puree
Transfer both the cauliflower and any remaining liquid in the pot to a blender. Add in the almond milk and 1 cup of chicken stock and blend until completely smooth. Set aside.
- 3
Étape 3: Sauté Aromatics and Vegetables
10 minAdd the olive oil to the pot along with the garlic and onion and cook for approximately 4 to 5 minutes until the onion becomes translucent. Add in the celery, carrots, rosemary, thyme, salt and pepper. Pour the remaining 1 cup of chicken stock into the pot and let everything simmer for 8 to 10 minutes until the carrots become tender.
- 4
Étape 4: Combine and Heat
5 minAdd in the peas, shredded chicken and the cauliflower puree and cook for another 5 minutes until everything is warm. If the soup is too thick add in more chicken stock until it reaches your desired consistency (I prefer mine to be quite thick and chunky).
Assembly
- 5
Étape 5: Garnish and Serve
Garnish with fresh parsley before serving.
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