Healthy Chicken Pot Pie Soup (One Pot + Dairy Free)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
209 kcal
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Course
Main Course
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Cuisine
American
Healthy Chicken Pot Pie Soup (One Pot + Dairy Free)
Description
Healthy Chicken Pot Pie Soup starts by sautéeing diced celery, carrots, onion, and garlic in butter until the onions turn translucent. Flour is then stirred in to form a roux that thickens the soup when combined with chicken broth and almond milk. The broth mixture is brought to a boil, then simmered to develop thickness and flavor. Cooked, shredded chicken and frozen peas are added near the end to warm through. Seasoning with salt and pepper adjusts the taste. Optional shredded cheese topping can be added.
The soup’s texture is smooth and creamy thanks to the roux, while the vegetables maintain some bite. It can be served as a filling lunch or dinner, especially suited to those needing dairy-free or gluten-free adaptations using specified ingredient substitutions.
Storing leftovers in freezer-safe containers and freezing flat preserves freshness for 3-4 months, making this soup a convenient make-ahead meal. Using gluten-free flour and dairy-free butter and milk can easily modify it to meet dietary requirements.
Ingredients
- 1 Tbsp butter use dairy-free if needed, 14g
- 5 celery diced, stalks
- 5 carrot diced
- 1 onion diced, small yellow
- 2 cups almond milk or any milk of choice (just make sure it's plain, unsweetened, 480g
- 2.5 cups chicken broth or vegetable broth
- 1/4 cup all-purpose flour use gluten-free f if needed, 30g
- 3-4 cups chicken about 3 chicken breasts, cooked and shredded/diced
- 1 cup pea frozen
- 4 cloves garlic minced
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
Stove Top method:
- In a Dutch oven or large pot, add the butter 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.Add the flour and stir until mixed throughout. Then add the milk and chicken broth.
- Bring soup to a boil (this allows the broth to thicken) and then set heat to low and simmer for 15-20 minutes, stirring occasionally.
- Once the soup has thickened some, add the cooked chicken and peas. Continue to cook on low for another 5 minutes. Taste, and add more salt and pepper to desired liking.
- Top with shredded cheese, if desired. Serve with crackers, a piece of toast, grilled cheese, salad or just eat as is!
Crock-pot method:
- 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.
- If using cooked chicken, add the cooked vegetables, milk, broth, and flour to the Crockpot. If using raw chicken, add the raw chicken along with everything else (except the peas). Stir everything together. Cook on high for 3 hours or low for 6 hours.
- 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.
Notes
- Use gluten-free flour to make this soup gluten-free.
- Substitute dairy butter and milk with dairy-free alternatives for a dairy-free version.
- Freeze cooled soup in freezer safe bags laid flat to store up to 3-4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1cup (254g) | |
| Calories | 209kcal | 10% |
| Carbohydrates | 17.8g | 6% |
| Protein | 22.2g | 44% |
| Fat | 5.4g | 8% |
| Saturated Fat | 1.8g | 9% |
| Fiber | 3.6g | 14% |
| Sugar | 6.6g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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