Description
A lighter, healthier version of classic chicken pot pie, this soup is packed with nutritious ingredients and is perfect for families.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup peas (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 3 tablespoons almond milk or coconut milk
- 1 cup cauliflower rice (optional)
Instructions
- In an Instant Pot or slow cooker, heat olive oil and sauté the onions, carrots, and celery until softened.
- Add garlic and cook for 1 more minute.
- Place the chicken breasts on top of the sautéed vegetables.
- Pour in the chicken broth, add peas, thyme, rosemary, salt, and pepper.
- Cover and cook on high pressure for 10 minutes in the Instant Pot or on low for 6-8 hours in the slow cooker.
- Once cooked, shred the chicken with two forks and return it to the pot.
- Stir in almond milk or coconut milk for creaminess and add cauliflower rice if desired.
- Serve hot and enjoy your hearty, creamy soup!
Notes
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Garnish with parsley or additional herbs when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Instant Pot or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken soup, healthy soup, pot pie, comfort food, family meals