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Healthy Chicken Pot Pie Soup in a bowl with vegetables and chicken

Healthy Chicken Pot Pie Soup

A delightful twist on the classic comfort food, this creamy soup combines traditional chicken pot pie flavors in a nourishing format.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 220
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 cups cauliflower florets These tender, creamy florets serve as the base for your soup.
  • 3 cups chicken stock Rich and flavorful stock enhances the overall depth of the soup.
  • 1 cup almond milk This adds creaminess without the heaviness.
  • 1 tbsp olive oil A hint of healthy fat for sautéing.
Vegetables and Aromatics
  • 1 medium onion (finely diced) Sweet and fragrant when cooked.
  • 2 cloves garlic (minced) Infuses the soup with savory essence.
  • 1 cup diced celery Adds a crunchy texture.
  • 1 cup diced carrots Delivers color and natural sweetness.
  • 1 tsp rosemary (chopped) Imparts a unique flavor profile.
  • 1 tsp thyme (chopped) Brings a warm, slightly minty flavor.
  • 1/4 tsp salt Crucial seasoning that brings flavors together.
  • 1/2 tsp pepper Adds a touch of warmth.
  • 1 cup peas Adds a pop of color and sweetness.
Protein
  • 2 chicken breasts shredded (about 2 cups) Juicy and tender protein.
Garnish
  • 1 tbsp chopped fresh parsley Adds a vibrant touch.

Method
 

Preparation
  1. Place the cauliflower florets in a large pot over medium heat with 1 cup of chicken stock. Cover and steam until the cauliflower is very tender.
  2. Transfer the cauliflower and any remaining liquid to a blender. Add almond milk and another cup of chicken stock, then blend until smooth. Set aside.
  3. In the same pot, heat olive oil and sauté minced garlic and diced onion for 4 to 5 minutes until translucent.
  4. Add diced celery, carrots, rosemary, thyme, salt, and pepper. Pour in the last cup of chicken stock, and simmer for 8 to 10 minutes until carrots are tender.
  5. Mix in peas and shredded chicken, followed by the cauliflower puree. Cook for 5 more minutes until heated through, adjusting thickness with more chicken stock if needed.
  6. Garnish with freshly chopped parsley just before serving.

Notes

For deeper flavor, roast cauliflower before blending. Use less stock for a thicker soup and try adding fresh herbs during cooking. Substitute rotisserie chicken for convenience.