Description
A comforting and hearty chicken pot pie soup packed with protein and nutritious vegetables, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 1 lb cooked and shredded chicken breast
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 4 cups chicken broth
- 1 cup cauliflower florets
- 1 cup almond milk
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add diced onions, carrots, and celery. Sauté until soft and fragrant.
- Introduce the shredded chicken to the pot and mix well.
- Pour in the chicken broth and add cauliflower florets. Bring to a simmer.
- Cook for about 20-30 minutes, allowing flavors to meld.
- Stir in almond milk for creaminess before serving.
- Adjust seasoning to taste and serve warm.
Notes
For a creamier texture, adjust the amount of almond milk. Feel free to add additional vegetables or spices to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Keywords: chicken soup, comfort food, healthy soup, pot pie soup, high protein soup
