Description of this recipe: This recipe transforms the comforting flavors of classic chicken pot pie into a hearty and healthy soup. It’s a one-pot wonder that’s easy to make, packed with vegetables, and completely dairy-free!
Why you will love this recipe:
- Comfort in a Bowl: All the warm, savory goodness of chicken pot pie, without the fuss of a crust.
- Healthy & Nutritious: Loaded with vegetables and lean protein, this soup is a balanced and wholesome meal.
- One-Pot Wonder: Minimal cleanup! Everything cooks in one pot, making it perfect for busy weeknights.
- Dairy-Free Delight: This recipe uses almond milk for a creamy texture, making it suitable for those with dairy sensitivities.
- Customizable: Easily adapt the vegetables and seasonings to your liking.
- Freezer-Friendly: Make a big batch and freeze for future meals.
Ingredients:
- 1 Tbsp butter (14g) (use dairy-free if needed)
- 5 stalks celery (260g), diced
- 5 carrots (420g), diced
- 1 small yellow onion (175g), diced
- 2 cups unsweetened almond milk (480g) (or any milk of choice, just make sure it’s plain)
- 2.5 cups chicken or vegetable broth (600g)
- 1/4 cup all-purpose flour (30g) (use gluten-free if needed)
- 3-4 cups chicken, cooked and shredded/diced (450g) (about 3 chicken breasts)
- 1 cup frozen peas (133g)
- 4 cloves garlic, minced
- Salt and freshly ground pepper to taste
Preparation:
Stove Top Method:
Step 1: In a Dutch oven or large pot, add the butter and set to medium heat. Once melted, add the diced celery, carrots, onion, minced garlic, and a few cracks/shakes of salt and pepper.
Step 2: Cook the vegetables until the onions are translucent and slightly softened, about 7-8 minutes. Stir occasionally to prevent burning. This step is crucial for developing the base flavor of the soup.
Step 3: Add the flour and stir continuously until it is mixed throughout the vegetables. Cook for about 1 minute to cook out the raw flour taste. This creates a roux that will help thicken the soup.
Step 4: Gradually add the almond milk and chicken broth, stirring constantly to prevent lumps from forming. Ensure the flour is fully incorporated into the liquids.
Step 5: Bring the soup to a boil over medium-high heat. This is important for activating the thickening properties of the flour. Once boiling, reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. Simmering allows the flavors to meld and the soup to thicken to your desired consistency.
Step 6: After the soup has thickened, add the cooked chicken and frozen peas. Stir to combine.
Step 7: Continue to cook on low heat for another 5 minutes, allowing the chicken to warm through and the peas to cook. Be careful not to overcook the peas, as they can become mushy.
Step 8: Taste the soup and add more salt and pepper as needed to adjust the seasonings to your liking. Remember, it’s always better to start with less and add more as you go.
Step 9: Serve hot.
Crock-pot Method:
Step 1: Add butter to a skillet and set to medium heat. Add the celery, carrots, onion, minced garlic, and a few cracks/shakes of salt and pepper. Cook until the onions are translucent, about 7-8 minutes.
Step 2: If using cooked chicken, add the cooked vegetables, milk, broth, and flour to the Crock-pot. If using raw chicken, add the raw chicken along with everything else (except the peas). Stir everything together.
Step 3: Cook on high for 3 hours or low for 6 hours.
Step 4: After it’s cooked, you can stir in the cooked chicken (or if you put your chicken in raw, you can take it out and shred it). Stir in the peas. Taste and adjust seasonings to taste. Garnish with freshly cracked black pepper and fresh parsley to serve.
COOKING Rating:
Easy
Serving Suggestions:
- Top with a sprinkle of shredded cheese (dairy or dairy-free).
- Serve with crackers, a piece of toast, or grilled cheese for dipping.
- Pair with a fresh salad for a complete meal.
- Garnish with freshly cracked black pepper and fresh parsley.
Tips:
- For a thicker soup, use a hand blender to partially blend some of the vegetables. Be careful not to over-blend, as you want to maintain some texture.
- Add other vegetables like potatoes, green beans, or corn for added nutrients and flavor.
- Use leftover rotisserie chicken for a quick and easy meal.
- If you don’t have almond milk, you can use any other type of milk or cream (dairy or non-dairy). Just be sure to use plain, unsweetened milk.
- To make this recipe gluten-free, use gluten-free all-purpose flour or cornstarch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months.
Prep Time: 15 minutes
Cook Time: 30 minutes (Stovetop) / 3-6 hours (Crock-pot)
Total Time: 45 minutes (Stovetop) / 3-6 hours (Crock-pot)
Nutritional Information (Per Serving, approximate):
(Note: Nutritional information will vary depending on the specific ingredients used.)
- Calories: 350
- Protein: 30g
- Sodium: 500mg
Conclusion:
This Healthy Chicken Pot Pie Soup is a delightful twist on a classic comfort food. It’s packed with flavor, easy to make, and good for you! Whether you’re looking for a quick weeknight dinner or a comforting meal on a chilly day, this recipe is sure to please. Enjoy the creamy, savory goodness without the guilt! This recipe is a keeper. The possibilities are endless. Change out your favorite veggies. Make it vegan by using tofu instead of chicken. Add some hot sauce for a kick. Enjoy!
Question and Answer:
Q1: Can I use a different type of milk in this recipe?
A: Absolutely! While this recipe calls for unsweetened almond milk to keep it dairy-free, you can easily substitute it with any milk of your choice. Options like cashew milk, soy milk, or even regular dairy milk will work well. Just make sure it’s plain and unsweetened to avoid altering the flavor profile of the soup.
Q2: Can I add potatoes to this soup?
A: Yes, you can! Potatoes would be a great addition to this soup, adding heartiness and a comforting texture. I recommend using about 1-2 cups of diced potatoes. Add them along with the carrots and celery so that they are able to cook thoroughly.
Q3: How do I make this soup thicker?
A: If you prefer a thicker soup, there are a few options. You can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) to the soup during the last few minutes of cooking. Alternatively, you can use a hand blender to partially blend some of the soup, creating a creamier texture.
Q4: Can I freeze this soup?
A: Yes, this soup freezes very well! Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some headspace in the containers, as the soup will expand when frozen. The soup can be stored in the freezer for up to 2 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stovetop.
Q5: I don’t have chicken breasts. Can I use rotisserie chicken?
A: Absolutely! Rotisserie chicken is a fantastic shortcut for this recipe. Simply shred the chicken and add it to the soup during the last few minutes of cooking to warm it through. It’s a great way to save time and still enjoy a delicious and healthy meal.
