Chicken Pot Pie Soup
100%
0
By A Bassett
Chicken Pot Pie Soup
5 steps
Prep:15minCook:1h
This is inspired by chicken pot pie, leaving out the pie part to be gluten free (and easier). I'm not confident in the measurements because I cook to taste, but this is somewhere in the ballpark.
Updated at: Thu, 17 Aug 2023 07:39:32 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories285.6 kcal (14%)
Total Fat17.9 g (26%)
Carbs21.7 g (8%)
Sugars2.9 g (3%)
Protein7.9 g (16%)
Sodium160.7 mg (8%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
½ cupolive oil
1onion
chopped
⅔ cupgluten free flour
6 cupslow sodium vegetable broth
1 ½ cupslight coconut milk
3 cupschicken thighs
or turkey, chopped and cooked
12 ozfrozen peas and carrots
12 ozfrozen broccoli
6 ozfrozen green beans
6 ozfrozen corn
6 ozbrussels sprouts
Poultry seasoning
to taste
1 cupwhite wine
Instructions
Step 1
Saute vegetables in a large pan or wok until cooked through and slightly browned
Step 2
Cook oil, onion, and flour in a pan until onion is translucent and the flour no longer smells raw
Step 3
Add milk, wine, and broth and heat on low.
Step 4
Add vegetables and chicken to the liquids when cooked
Step 5
Simmer to meld flavors. Poultry seasoning and pepper to taste.
Notes
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Makes leftovers
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