Chicken Pot Pie Soup

lunch / soups / gluten free / grain free / dairy free Healthier Chicken Pot Pie Soup with Pie Crust Croutons. The soup is gluten free, dairy free, and stacked with veggies!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a soup pot, add the olive oil and sear the chicken breast on both sides. It does not need to be cooked all the way through. Remove the chicken and set aside.

Step 2

To the pot, add the onion, shallot and garlic. Cook until they soften. Then add the celery, carrots, cauliflower and potatoes. Once cooked a few minutes, add the salt, pepper, garlic powder, thyme and sage. Cook again for another few minutes.

Step 3

Add in the almond milk and chicken broth to the pot. Once it starts to simmer, cook for 10 minutes. Add the chicken breasts back in and cook for another 10 minutes. Remove the chicken breasts from the pot.

Step 4

Cook for another 10 minutes. Once vegetables have softened, ladel out 1/3 of the vegetables, draining the liquid out before adding it into a blender. Blend the vegetables until smooth, then add back into the pot. This will thicken the soup.

Step 5

Shred the chicken breast and add it back into the soup. Lastly, add the frozen peas into the pot. Cook for another few minutes and serve with the Pie Crust Croutons!

Step 6

To make the Pie Crust Croutons: Preheat oven to 400 F. Line a baking sheet and cut puff pastry into squares. Lay on sheet 1” apart. Spray olive oil spray or brush them in egg wash. Sprinkle some salt and pepper on top and bake for 9 minutes. Store in air tight container on counter or in pantry.