Healthy Chicken Pot Pie Soup (dairy free!)

Pay attention up rooster pot pie lovers, this soup was made for you!

I first made this recipe about 4 years in the past as a type of throw-together weeknight soups and it turned out to be so ridiculously scrumptious that I used to be virtually licking the bowl clear. Since my husband Tony LOVES my lightened up chicken pot pie recipe, I made a decision to recreate it however in soup kind and naturally, with a number of wholesome twists.

This wholesome rooster pot pie soup is hearty, flavorful, and tremendous creamy with out utilizing any cream or dairy. It severely has that true rooster pot pie taste and is completely scrumptious served with crackers or biscuits. Consolation meals at its most interesting! Add this to your weeknight dinner listing and prepare for an unimaginable meal that takes nearly half-hour to make.

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What’s on this wholesome rooster pot pie soup?

This rooster pot pie soup is a type of recipes you may throw collectively in nearly half-hour. The whole lot cooks in a single pot, together with the rooster, making it a straightforward weeknight dinner to meal prep, make for your loved ones or just slurp up the complete pot your self. It’s made with loads of veggies and no cream, making it good for almost anybody to get pleasure from — particularly while you come down with a chilly, or if you happen to’re simply craving a comfy bowl of soup. Listed here are the components you’ll want:

• Rooster: you’ll want a few pound and a half of boneless skinless rooster breast, plus some olive oil to prepare dinner it with.
• Veggies: this rooster pot pie soup is loaded with carrots, cauliflower, onion & peas.
• Potatoes: the key ingredient for making this soup creamy and hearty! I like utilizing yukon gold potatoes for a buttery, creamy texture.
• Herbs & spices: you’ll want some dried or recent thyme and loads of salt and pepper to present the soup taste.
• Milk: be at liberty to make use of any milk you’d like. I desire unsweetened almond milk or cashew milk to maintain the soup dairy free, however you need to use dairy milk if you happen to desire! Be at liberty to make use of entire milk for a richer soup.
• Broth: you’ll additionally want some low sodium chicken broth to prepare dinner all the pieces collectively.

The important thing to tremendous creamy rooster pot pie soup

As I discussed, this wholesome rooster pot pie soup is hearty and creamy, but there’s no dairy or cream concerned! The key is so as to add each cauliflower and potatoes to the soup, after which to mix a few of it as much as create a beautiful, thicker broth. Ever since I made my creamy lightened up cauliflower broccoli cheddar soup, I turned been obsessive about pureeing cauliflower in soups to create a creamy base that provides extra veggies.

Can I make it vegetarian?

Sure, merely use chickpeas as a substitute of rooster, and make sure to use a dairy free milk and vegetarian broth. It will make the soup each vegetarian and vegan.

Add some further veggies

If you happen to’d like some extra veggies on this soup, I recommend including 8 ounces of child bella mushrooms, which you’ll saute with the onion, carrots and potatoes. Contemporary or frozen candy corn can be one other nice possibility that may be stirred in with the peas. Yum.

Can I make it in my gradual cooker?

Sure! This wholesome rooster pot pie soup could be made in a slow cooker or crockpot with a number of changes:

I hope you get pleasure from this rooster pot pie soup. If you happen to make it, please depart a remark under and fee the recipe — I actually recognize it! xo.

Wholesome Rooster Pot Pie Soup

Cozy, wholesome rooster pot pie soup made deliciously creamy with none dairy! As an alternative, cauliflower and potatoes are pureed into the broth to attain a wealthy, creamy thickness. This gluten free & paleo rooster pot pie soup is loaded with veggies and is the right lightened-up consolation meals for colder months!

Components

• 1
  tablespoon
  olive oil
• 1 1/2
  kilos
  raw boneless skinless rooster breast, diced
• Freshly floor salt and pepper
• 1/2
  tablespoon
  olive oil
• 1
  white onion, chopped
• 2
  massive carrots, sliced
• 3
  cups
  diced yukon gold potatoes
• 3
  cups
  finely chopped cauliflower florets
• 1
  teaspoon
  dried thyme (or 1 tablespoon recent thyme)
• 2
  cups
  of unsweetened almond milk, cashew milk, skim milk, 2% (if you need a richer soup, you need to use entire milk)
• 3
  cups
  low sodium rooster broth
• 1/2
  teaspoon
  salt, plus extra to style
• Freshly floor black pepper
• 1
  cup
  frozen peas

Directions

1. Place a big dutch oven or pot over medium excessive warmth. Add in olive oil. As soon as oil it sizzling, add in diced rooster breast and generously season with salt and pepper. Cook dinner rooster for 4-6 minutes or till completely cooked and now not pink. Take away rooster from pot and switch to a big bowl; put aside for later.

2. In the identical pot, add in 1/2 tablespoon olive oil, chopped onion, sliced carrots, diced gold potatoes, diced cauliflower and thyme. Saute for a couple of minutes till onion begins to melt, then add in milk, rooster broth and salt and pepper. Permit combination to simmer uncovered for 10 minutes or till potatoes are fork tender.

3. Subsequent take away 3 cups of the combination from the pot and add to a blender. Mix till fully clean (watch out when you do that!), then switch puree again to the pot. Stir in cooked rooster and frozen peas. Permit combination to simmer for 5-10 extra minutes to thicken up a bit. Style and add extra salt and pepper, if essential. Garnish with further black pepper and recent thyme, if desired. Nice with biscuits or crackers, if you happen to’d like.

Recipe Notes

To make this recipe vegan: if you wish to make this recipe vegan or vegetarian, you need to use chickpeas as a substitute of rooster, and in addition make sure to use vegetarian broth and a dairy free milk.

Non-compulsory: Be at liberty so as to add ¾ cup of corn if not doing entire 30. If you would like some extra veggies on this soup, I recommend including 8 ounces of child bella mushrooms, which you’ll saute with the onion, carrots and potatoes.

Vitamin

Servings: 4 servings

Serving measurement: 1 serving (based mostly on 4)

Energy: 369kcal

Fats: 10.9g

Saturated fats: 1.6g

Carbohydrates: 30.5g

Fiber: 7.3g

Sugar: 7.1g

Protein: 41.9g

Recipe by: Monique Volz // Bold Kitchen | Pictures by Eat Love Eats

This publish was initially revealed on September twenty second, 2019, republished on February 14th, 2022, and republished on January fifteenth, 2023.