Chicken Pot Pie Soup
If you're looking for a guilt free comfort dish that's full of flavor, look no further than this recipe for Chicken Pot Pie Soup! It has everything you love about a pot pie in a delicious, easy to make soup with some hidden veggie power. The ingredients are simple, healthy, and so tasty.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 344kcal
- 4 teaspoons butter divided (can use 2 tsp for WW)
- 1 lb chicken tenderloins or chicken breast
- 1 cup chopped celery
- 2 cups chopped carrots
- 1 cup onion diced (about 1 small onion)
- 2-3 cloves garlic minced
- 3 cups low sodium chicken stock or broth
- 3-4 yukon gold potatoes or russet potatoes peeled (or not) and diced (can omit or sub for radishes or turnips for low carb)
- 1 small head cauliflower washed and bottom leaves trimmed but still intact
- ½ teaspoon salt
- black pepper to taste
- Fresh parsley and/or thyme for garnish
- 1/2 cup unsweetened almond milk coconut milk, or 1% milk
Instant Pot:
Set Instant Pot to saute. When hot, add 1 tsp butter to the instant pot, then add in onions, celery, carrots and saute for 1-2 minutes or until fragrant and slightly translucent. Add in garlic and saute for an additional minute.
Add in potatoes and chicken and sprinkle with salt and pepper.
Pour stock or broth over the veggies and meat, then place the head of cauliflower on top.
Lock lid and set IP for 15 minutes on manual. (Set for 20 minutes if using a large block of frozen chicken)
After cook time, let the pot naturally release for 5 minutes, then quick release the rest of the pressure.
Remove cauliflower from the Instant Pot and place in a blender with milk and a few tablespoons of broth. Blend until creamy and smooth.
Remove chicken, shred, then return to the pot.
Add cauliflower puree back into the pot and stir in remaining butter. Taste and adjust seasonings, if necessary. Garnish with fresh herbs, if desired.
Stove Top:
In a large dutch oven or pot, add 1 tsp butter, onions, celery, carrots and saute for 1-2 minutes or until fragrant and slightly translucent. Add in garlic and saute for an additional minute.
Add in stock or broth, potatoes and chicken and sprinkle with salt and pepper. Then, place the head of cauliflower on top.
Bring soup to a boil and then reduce heat to a simmer, about 30 minutes, until chicken is easily shredded and the veggies are tender.
Remove cauliflower from the pot and place in a blender with milk and a few tablespoons of broth. Blend until creamy and smooth.
Remove chicken, shred, then return to the pot.
Add cauliflower puree back into the pot and stir in remaining butter. Taste and adjust seasonings, if necessary. Garnish with fresh herbs, if desired.
Crock Pot:
In a large saucepan, add 1 tsp butter, onions, celery, carrots and saute for 1-2 minutes or until fragrant and slightly translucent. Add in garlic and saute for an additional minute. Transfer to your slow cooker.
To slow cooker, add stock or broth, potatoes and chicken and sprinkle with salt and pepper. Then, place the head of cauliflower on top. Set to low for 6-8 hours.
Once cauliflower is soft, remove whole head from the slow cooker and place in a blender with milk and a few tablespoons of broth. Blend until creamy and smooth.
Remove chicken, shred, then return to slow cooker.
Add cauliflower puree back into slow cooker and stir in remaining butter. Taste and adjust seasonings, if necessary. Garnish with fresh herbs, if desired.
21 Day Fix: 2 GREEN, 1 YELLOW, 1 RED, 1 TSP (per serving)
WW: 4 points (per serving) [Calculated using 2 tsp butter]
Serving: 2cups | Calories: 344kcal | Carbohydrates: 36g | Protein: 32g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 331mg | Potassium: 1445mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10968IU | Vitamin C: 35mg | Calcium: 110mg | Iron: 2mg