Description of this recipe:
A comforting, dairy-free twist on the classic chicken pot pie, this soup is rich in flavor and perfect for a cozy meal any time of the year. Packed with tender chicken, vibrant vegetables, and creamy cashew milk, this recipe brings all the beloved flavors of chicken pot pie into a warm, hearty soup.
Why you will love this recipe:
This Healthy Chicken Pot Pie Soup is not only delicious but also nutritious. It is dairy-free, making it suitable for those with lactose intolerance or dietary restrictions. The combination of fresh vegetables and lean chicken provides a wholesome meal that is both satisfying and light. Plus, it’s easy to make, perfect for busy weeknights or a comforting weekend dinner. You’ll love how quickly it comes together, and the leftovers are just as delightful!
Introduction
When the weather turns chilly, there’s nothing quite like a warm bowl of soup to comfort the soul. This Healthy Chicken Pot Pie Soup takes the traditional flavors of chicken pot pie and transforms them into a creamy, nourishing soup that’s perfect for any occasion. With tender chunks of chicken, colorful vegetables, and a hint of fresh herbs, this dish is not only hearty but also a fantastic way to sneak in some extra nutrients. Whether you’re looking for a cozy dinner or a satisfying lunch, this soup is sure to become a new favorite in your household.
Ingredients:
- 1 tablespoon olive oil
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2 large garlic cloves, minced
- 2 tablespoons fresh thyme, finely chopped
- 1 lb (450 g) potatoes, peeled and cut into 1-inch cubes
- 4 cups (1 litre) low-sodium chicken stock
- 1 cup (250 ml) cashew milk (or another dairy-free milk)
- 1 cup (200 g) frozen peas
- A handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Preparation:
Step 1:
In a heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the chicken pieces and cook for 4-5 minutes, stirring occasionally, until they are slightly golden. Remove the chicken from the pot and set it aside.
Step 2:
In the same pot, add the diced onion, carrot, and celery. Sauté for 5-6 minutes until the vegetables are softened and the onion is translucent.
Step 3:
Add the minced garlic and chopped thyme to the pot, cooking for an additional minute until fragrant.
Step 4:
Stir in the cubed potatoes, chicken stock, and cashew milk. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes, or until the potatoes are tender.
Step 5:
Add the frozen peas and continue to simmer for another 5 minutes. Finally, stir in the chopped parsley, season the soup with salt and freshly ground black pepper to taste, and serve hot. For an extra touch, garnish with additional parsley before serving.
Serving Suggestions:
This Healthy Chicken Pot Pie Soup is delicious on its own but can be elevated with a side of crusty whole-grain bread or a fresh salad. For a heartier meal, serve it alongside a simple green salad dressed with lemon vinaigrette. You can also sprinkle some nutritional yeast or dairy-free cheese on top for an extra cheesy flavor without the dairy!
Tips:
- For added depth of flavor, consider adding a splash of white wine after sautéing the vegetables. Let it reduce for a minute before adding the stock and milk.
- Feel free to customize this soup with your favorite vegetables. Green beans, corn, or even sweet potatoes can be great additions!
- If you want a thicker soup, you can blend a portion of it using an immersion blender or regular blender before adding the peas.
- This soup freezes well! Store leftovers in airtight containers for up to 3 months for a quick meal later on.
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Nutritional Information (per serving):
- Calories: 320
- Protein: 28 g
- Sodium: 450 mg
Conclusion
This Healthy Chicken Pot Pie Soup is the perfect dish for anyone looking to enjoy the comforting flavors of a classic pot pie in a lighter, more wholesome form. With its creamy texture, hearty ingredients, and delightful aroma, it’s sure to warm your heart and satisfy your taste buds. Whether you’re cooking for family or simply treating yourself, this soup is an excellent choice that’s easy to prepare and even easier to enjoy.
Questions and Answers about this recipe:
1. Can I use rotisserie chicken instead of raw chicken breast?
Absolutely! Using rotisserie chicken is a great time-saver. Just shred the chicken and add it to the soup during the last 5 minutes of cooking to heat it through.
2. Is there a substitute for cashew milk?
Yes, you can use any dairy-free milk, such as almond milk, oat milk, or coconut milk. Just be aware that the flavor may vary slightly depending on your choice.
3. Can I make this soup in advance?
Yes, this soup can be made ahead of time. It stores well in the refrigerator for up to 4 days. Just make sure to reheat it gently on the stove when you’re ready to serve.
4. How can I make this soup gluten-free?
This recipe is naturally gluten-free as long as you use a gluten-free chicken stock. Always check the labels of your ingredients to ensure they are gluten-free.
5. Can I add more vegetables to this soup?
Definitely! This soup is very versatile. Feel free to add vegetables like green beans, corn, or even spinach for added nutrition and flavor. Just adjust the cooking time accordingly to ensure everything is tender.