Healthy Chicken Pot Pie Soup
This heartwarming soup combines the classic flavors of chicken pot pie with a light and creamy broth, making it perfect for a healthy meal.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Can use rotisserie chicken for quicker prep.
- 1 cup carrots, diced Adds natural sweetness and texture.
- 1 cup celery, diced Provides crunch and flavor.
- 1 cup onion, diced Base flavor for the soup.
- 4 cups chicken broth Use low-sodium if preferred.
- 1 cup frozen peas Stir in just before serving.
- 1 cup heavy cream Can substitute with lighter cream or almond milk.
- 1 teaspoon garlic powder Enhances the flavor profile.
- 1 teaspoon thyme Fresh herbs can be used for more flavor.
- to taste Salt and pepper Adjust according to preference.
- 2 tablespoons olive oil or butter For sautéing the vegetables.
- 1 cup biscuits or puff pastry (optional) For topping, can be served on the side.
Instructions
Preparation
- Heat olive oil or butter in the Instant Pot or crockpot.
- Add diced chicken, carrots, celery, and onion. Sauté for about 5 minutes until the vegetables start to soften.
Cooking
- Add chicken broth, garlic powder, thyme, salt, and pepper.
- For Instant Pot, seal the lid and set on manual for 10 minutes. For crockpot, cook on low for 6-8 hours.
- Once cooked, stir in the frozen peas and heavy cream.
- If desired, top with biscuits or puff pastry and cook according to package instructions until golden.
Serving
- Serve hot and enjoy your comforting soup!
Notes
Store leftovers in an airtight container. It's best consumed within 3-4 days in the refrigerator or up to 3 months in the freezer.