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Chicken Pot Pie Soup
1/4
Chicken Pot Pie Soup
2/4
Chicken Pot Pie Soup
3/4
Chicken Pot Pie Soup
4/4
72%
6
By Dr. Darcy

Chicken Pot Pie Soup

Protein, vegetable, budget friendly, soup, 123, easy, simple
Updated at: Wed, 16 Oct 2024 23:03:33 GMT

Nutrition balance score

Good
Glycemic Index
14
Low
Glycemic Load
0
Low

Nutrition per serving

Calories233.3 kcal (12%)
Total Fat11 g (16%)
Carbs3.5 g (1%)
Sugars1.5 g (2%)
Protein29.1 g (58%)
Sodium589 mg (29%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
In a large pot or Dutch oven, heat over medium heat. Spray with Pam. Add the diced onion, and celery. Sauté for about 3-4 minutes until the vegetables start to soften.
Step 2
Add the garlic, dried thyme, and dried rosemary to the pot. Sauté for another 30-60 seconds until fragrant.
Step 3
If using raw chicken, add diced chicken breast to the pot and cook until browned and cooked through.
Step 4
Pour in a little chicken broth and scrape up the bottom of the pot to get any bits stuck to the bottom. Add the remaining broth and almond milk. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes until the vegetables are tender.
Step 5
If using cooked chicken, stir in the cooked chicken.
Step 6
Add shredded cheese (if past week 3 of program, if before week 3 we suggest avoiding dairy)add it now for added creaminess.
Step 7
Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.