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High Protein Chicken Pot Pie Soup

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A comforting and satisfying soup that combines the flavors of traditional chicken pot pie with a quick, easy preparation.

Ingredients

  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onions, diced
  • 3 cups cauliflower florets (optional for thickness)
  • 2 cups cooked chicken, shredded
  • 4 cups chicken broth
  • 1 cup coconut milk (or dairy-free milk)
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Sauté the vegetables: In an Instant Pot or slow cooker, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté until soft, about 5 minutes.
  2. Add the remaining ingredients: Stir in the shredded chicken, chicken broth, coconut milk, thyme, rosemary, salt, and pepper. Mix well to combine.
  3. Set cooking mode: For Instant Pot, close the lid and set to ‘Soup’ mode for 20 minutes. For slow cooker, cook on low for 6-8 hours.
  4. Add cauliflower florets: If using, add the cauliflower florets in the last hour of cooking in the slow cooker or after 10 minutes in the Instant Pot.
  5. Blend for creaminess (optional): Once cooking is complete, you can use an immersion blender to blend the soup until creamy if you desire a smoother texture.
  6. Serve and enjoy: Ladle the soup into bowls and enjoy the rich, comforting flavors!

Notes

Feel free to substitute coconut milk based on your preference for creaminess.

Find it online: https://www.dishdashdaily.com/high-protein-chicken-pot-pie-soup/