Description
Comfort meets culinary magic in this chicken pot pie soup, blending classic American flavors with rich, velvety goodness. Warm, satisfying spoonfuls promise a delightful journey through comforting ingredients that wrap you in pure, homemade happiness.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) boneless, skinless chicken breast
Vegetables:
- 1 onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 1 cup frozen peas
- 2 cloves garlic, minced
Liquids and Seasonings:
- 4 cups (946 milliliters) chicken broth
- 1 cup (237 milliliters) unsweetened almond milk
- 1 tablespoon (15 milliliters) olive oil
- 1/4 cup (30 grams) all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Prepare a large pot and warm olive oil over medium heat, creating a sizzling cooking surface for the chicken breast.
- Sear the chicken pieces until they develop a golden-brown exterior and reach complete internal doneness, approximately 6-8 minutes. Transfer the cooked chicken to a separate plate.
- Utilize the same pot to sauté the aromatic vegetables – onions, garlic, carrots, and celery – until they become tender and translucent, roughly 5 minutes.
- Dust the softened vegetables with flour, stirring thoroughly to eliminate any raw flour essence and create a smooth base for the soup.
- Gradually introduce chicken broth while whisking continuously, preventing potential lumps and ensuring a silky texture. Elevate the liquid to a boil, then reduce to a gentle simmer.
- Incorporate almond milk, fresh thyme, parsley, and the previously cooked chicken into the simmering mixture. Allow the flavors to meld together for 15 minutes, stirring periodically.
- Introduce frozen peas during the final 5 minutes of cooking, enhancing the soup’s nutritional profile and vibrant color.
- Season the soup with salt and pepper, adjusting to personal taste preferences.
- Ladle the hot soup into serving bowls and optionally garnish with fresh herbs for an elegant presentation.
Notes
- Swap chicken with tofu or plant-based protein for a vegetarian version that maintains the soup’s creamy, comforting texture.
- Use gluten-free flour or cornstarch as a thickener to make the recipe suitable for those with gluten sensitivities.
- Choose low-sodium chicken broth to control salt content and create a healthier meal option for those monitoring sodium intake.
- For extra richness, stir in a dollop of Greek yogurt or sour cream just before serving to enhance the soup’s creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 28-33 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 70 mg