Description
A warm, hearty chicken pot pie soup filled with tender chicken, vegetables, and a creamy base, perfect for a cozy dinner.
Ingredients
- 1 lb chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cups chicken broth
- 1 cup almond milk (or other dairy-free milk)
- 2 cups potatoes, diced (optional)
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a cooking vessel.
- Add diced onion, carrot, and celery; sauté until softened (5-7 minutes).
- Add chicken breasts, garlic powder, thyme, salt, and pepper.
- Pour in chicken broth and almond milk; stir to combine.
- If desired, add diced potatoes.
- For an instant pot, seal the lid and cook on high pressure for 10 minutes. For a slow cooker, set to low for 6-8 hours. For stovetop, simmer until chicken is cooked through (20-30 minutes).
- Remove chicken, shred with forks, and return to the pot. Optionally, blend part of the soup for creaminess.
- Adjust seasoning to taste and serve hot.
Notes
For a thicker soup, consider adding a cornstarch slurry towards the end. Feel free to personalize with peas, corn, or herbs according to your taste.
