Healthy Chicken Pot Pie Soup
This Healthy Chicken Pot Pie Soup offers the comfort of a traditional pot pie in a lighter, soupier form, packed with nutritious ingredients and bursting with flavor.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Use rotisserie chicken for quicker prep if desired.
- 4 cups chicken broth Or substitute vegetable broth for a vegetarian version.
- 2 cups cauliflower florets
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion diced
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 cup almond milk or coconut milk Use almond milk for a vegan option.
- 2 tbsp olive oil
Instructions
Preparation
- In an Instant Pot, heat the olive oil and sauté the onion, garlic, carrots, and celery until softened.
- Add the shredded chicken, chicken broth, cauliflower, thyme, rosemary, salt, and pepper.
- Seal the pot and cook on high pressure for 10 minutes.
- Release the pressure, then stir in the almond milk (or coconut milk).
- Adjust seasoning if necessary and serve hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For freezing, use a freezer-safe container and it should last up to 3 months. Thaw overnight in the refrigerator and warm on the stovetop or microwave, adding a little water or broth if it thickens too much.