Description
A warm and hearty chicken pot pie soup that’s easy to make and packed with flavor and nutrients.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup almond milk (or other dairy-free milk)
- 2 tsp dried thyme
- 2 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil or ghee
Instructions
- Heat olive oil or ghee in your Instant Pot or crockpot over medium heat. Sauté onions, carrots, and celery until soft.
- Add diced chicken and cook until browned and cooked through.
- Stir in diced potatoes, chicken broth, almond milk, thyme, garlic powder, and season with salt and pepper.
- If using an Instant Pot, seal the lid and cook on high pressure for about 10 minutes. For a crockpot, cook on low for 6-8 hours.
- Once the cooking time is up, stir everything well and serve hot.
Notes
To make it vegetarian, replace chicken with chickpeas or tofu and use vegetable broth. This soup can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop/Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg