Description
A warm and creamy soup that brings the flavors of chicken pot pie to your bowl in under 30 minutes. Perfectly healthy and family-friendly!
Ingredients
Scale
- 1 pound chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup coconut milk or almond milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup cauliflower florets (optional for thickening)
Instructions
- Heat the olive oil in an Instant Pot or large pot over medium heat until shimmering.
- Add the onion, carrots, celery, and garlic; sauté until the vegetables are tender and fragrant, about 5 minutes.
- Stir in the shredded chicken, chicken broth, coconut milk, thyme, rosemary, salt, and pepper.
- Add cauliflower florets for a thicker soup if desired.
- Cook in the Instant Pot on high pressure for 10 minutes, or in a slow cooker on low for 6-8 hours.
- Stir in the frozen peas before serving.
- Taste and adjust seasoning, then scoop into bowls and enjoy!
Notes
Can be customized with different herbs, vegetables, or protein. Perfect for meal prep!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 43g
- Cholesterol: 80mg