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–+ servings

Healthy Chicken Pot Pie Soup

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A creamy and hearty soup that combines all the flavors of traditional chicken pot pie, perfect for chilly evenings or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts, diced
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup coconut milk Can swap for almond or oat milk
  • 1 cup frozen peas
  • 1 tsp thyme
  • 1 tsp rosemary
  • to taste Salt and pepper
  • 2 cups cauliflower rice Optional for thickness

Method
 

Cooking Method
  1. In your Instant Pot or slow cooker, toss in the diced chicken, chopped carrots, celery, onion, and garlic.
  2. Pour in the chicken broth and coconut milk, then sprinkle in the thyme, rosemary, salt, and pepper.
  3. If you’re using cauliflower rice for added thickness, add it now.
  4. For the Instant Pot, seal the lid and cook on high pressure for 10 minutes. If you’re going the slow cooker route, set it on low for 6-8 hours.
  5. Once finished, stir in frozen peas and let the soup rest for a few minutes before serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g

Notes

Serve with crusty whole-grain bread, a light side salad, or savory crackers. Store leftovers in an airtight container for up to 3-4 days in the fridge, or freeze portions for up to 3 months.
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