Chicken pot pie soup - Good for food prep

Name: Chicken pot pie soup - Good for food prep
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 1/2 pounds uncooked boneless skinless chicken breast, diced; Freshly ground salt and pepper; 1/2 tablespoon olive oil; 1 white onion, chopped; 2 large carrots, sliced; 3 cups diced yukon gold potatoes; 3 cups finely chopped cauliflower florets; 1 teaspoon dried thyme (or 1 tablespoon fresh thyme); 2 cups of unsweetened almond milk, cashew milk, skim milk, 2% (if you want a richer soup, you can use whole milk); 3 cups low sodium chicken broth; 1/2 teaspoon salt, plus more to taste; Freshly ground black pepper; 1 cup frozen peas

3 steps

Prep:15minCook:30min

Updated at: Wed, 16 Aug 2023 19:39:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories452.1 kcal (23%)

Total Fat13 g (19%)

Carbs35.8 g (14%)

Sugars8 g (9%)

Protein48.9 g (98%)

Sodium811.9 mg (41%)

Fiber8.1 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

1.5 poundsboneless skinless chicken breast

uncooked, diced

freshly ground salt

pepper freshly ground

½ tablespoonolive oil

3 cupsyukon gold potatoes

diced

3 cupscauliflower florets

finely chopped

1 teaspoondried thyme

1 tablespoon fresh

2 cupsunsweetened almond milk

cashew milk, skim milk, 2%, if you want a richer soup, you can use whole milk

3 cupslow sodium chicken broth

½ teaspoonsalt

plus more to taste

freshly ground black pepper

1 cupfrozen peas

Instructions

Step 1

Place a large dutch oven or pot over medium high heat. Add in olive oil. Once oil it hot, add in diced chicken breast and generously season with salt and pepper. Cook chicken for 4-6 minutes or until thoroughly cooked and no longer pink. Remove chicken from pot and transfer to a large bowl; set aside for later.

Step 2

In the same pot, add in 1/2 tablespoon olive oil, chopped onion, sliced carrots, diced gold potatoes, diced cauliflower and thyme. Saute for a few minutes until onion begins to soften, then add in milk, chicken broth and salt and pepper. Allow mixture to simmer uncovered for 10 minutes or until potatoes are fork tender.

Step 3

Next remove 3 cups of the mixture from the pot and add to a blender. Blend until completely smooth (be careful while you do this!), then transfer puree back to the pot. Stir in cooked chicken and frozen peas. Allow mixture to simmer for 5-10 more minutes to thicken up a bit. Taste and add more salt and pepper, if necessary. Garnish with extra black pepper and fresh thyme, if desired. Great with biscuits or crackers, if you’d like.