Introduction
There’s something undeniably comforting about a warm bowl of soup, especially when it’s packed with wholesome ingredients. This Healthy Chicken Pot Pie Soup is a delightful twist on the classic pot pie, transforming it into a nourishing and hearty dish that warms both the body and soul. With tender chicken, vibrant vegetables, and a rich, creamy broth, this soup brings all the flavors of your favorite comfort food right to your table. Perfect for cozy dinners or meal prep, it’s a dish you’ll want to come back to time and again!
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups low-sodium chicken broth
- 2 cups cauliflower florets
- 1 cup frozen peas
- 1 cup almond milk
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional for thickening)
- Fresh parsley, for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Directions and Instructions
- In a large pot, heat the olive oil over medium heat. The oil will shimmer, indicating it’s ready for the chicken.
- Add the diced chicken to the pot and cook until it’s nicely browned and cooked through, about 5-7 minutes. The chicken should have a golden hue that enhances its flavor.
- Remove the cooked chicken from the pot and set it aside for later.
- In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté these vegetables until they are tender, about 5 minutes. The aroma will be irresistibly inviting!
- Stir in the dried thyme, rosemary, salt, and pepper, cooking for an additional minute to release those fragrant herbs.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Add the cauliflower florets and let them cook until tender, which should take about 10 minutes. This will add a lovely texture to your soup.
- Return the cooked chicken to the pot and introduce the frozen peas. Stir gently to combine.
- Pour in the almond milk and mix well, creating a creamy base for your soup.
- If you prefer a thicker consistency, mix the cornstarch with water and add it to the soup, stirring until it thickens to your liking.
- Serve the soup hot, garnished with freshly chopped parsley for a pop of color and flavor.
Notes or Tips
Feel free to customize this soup by adding your favorite vegetables, such as corn or green beans. You can also use leftover cooked chicken to save time. If you’re looking for added richness, a touch of cream can be incorporated instead of almond milk. Don’t forget to taste as you go, adjusting the seasoning to fit your palate perfectly!
Cooking Techniques
This recipe uses simple techniques like sautéing and simmering, making it easy for cooks of all skill levels. Sautéing the vegetables not only softens them but also enhances their natural sweetness, while simmering allows the flavors to meld together beautifully. The optional cornstarch mixture is a great method for thickening soups and sauces, giving your dish a velvety texture without heavy cream.
FAQ
Can I freeze this soup? Yes, this soup freezes well! Just make sure to leave out the almond milk, as dairy-based products can change consistency when frozen. You can add it in after reheating.
What can I substitute for almond milk? If you don’t have almond milk on hand, any plant-based milk like oat or soy milk works wonderfully, or you can use regular milk if you prefer.
Conclusion
This Healthy Chicken Pot Pie Soup is a delightful way to indulge in comfort food while maintaining a nutritious edge. Each spoonful offers a satisfying combination of flavors and textures that are sure to please everyone at the dining table. The next time you’re in need of a cozy meal, reach for this recipe, and allow its heartwarming essence to fill your home with delicious scents and comforting warmth!