Skinny Chicken Pot Pie Soup
Get ready to dig into a healthier, guilt-free version of a classic winter comfort food with this skinny chicken pot pie soup recipe. It’s super easy to make, and an absolute winner for a hearty weeknight meal.
Servings: 4 servings
Ingredients
- 1 lb Chicken Breast
- 12 oz Cauliflower Florets
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Carrots diced
- 1 cup Celery diced
- ½ cup White Onion diced
- 2 cups Yukon Gold Potatoes diced with skin on
- 4 cups Chicken Broth low sodium
- 1 teaspoon Thyme
- ½ teaspoon Garlic Powder
- Salt and pepper to taste
- ¼ cup Unsweetened Almond Milk or milk of choice
Instructions
Stovetop
- Cook the chicken in an Instant Pot (omit the spices in the linked recipe) or in a slow cooker, cooking the chicken on high for 4 hours with 1 cup of chicken broth. Alternatively, you can cook the chicken another way that you prefer or by purchase pre-cooked chicken.
- Add the cauliflower to a large pot and add water to cover the cauliflower. Bring to a boil. Boil 5-7 minutes or until cauliflower is soft. The smaller your florets, the faster this will be. Drain the cauliflower and set aside.
- Place the olive oil in the large pot with the onions, celery, carrots, salt and pepper. Bring to a medium heat and cook 5-6 minutes or until the vegetables have softened.
- While the veggies cook, shred the chicken breasts that you cooked and set aside.
- Add the potatoes, chicken broth, thyme, garlic powder, salt and pepper to the pot. Stir to combine, cover and bring to a boil. Boil 20 minutes or until the potatoes are soft.
- While the pot boils, add the cauliflower to a blender with the milk. Blend until smooth. Add the blended cauliflower to the pot with the shredded chicken. Add more salt and pepper to taste. Stir then reduce to a low simmer and simmer 5 minutes. Serve immediately!
Instant Pot
- Add the cauliflower to a large pot and add water to cover the cauliflower. Bring to a boil. Boil 5-7 minutes or until cauliflower is soft. The smaller your florets, the faster this will be. Drain the cauliflower and set aside.
- Place the remaining ingredients except the milk in the Instant Pot including the chicken breasts. Cover then set the valve to sealing and set to steam for 30 minutes. Note, it will take the pot time to pressurize.
- As the pot cooks, add the cauliflower to a blender with the milk. Blend until smooth.
- After the 30 minutes of pressure cooking, carefully move the valve to release. Release the steam then remove the cover. Stir in the blended cauliflower along with salt and pepper to taste then shred the chicken with two forks. Serve immediately!
Slow Cooker
- Add the cauliflower to a large pot and add water to cover the cauliflower. Bring to a boil. Boil 5-7 minutes or until cauliflower is soft. The smaller your florets, the faster this will be. Drain the cauliflower and set aside.
- Place the remaining ingredients except the milk in a slow cooker including the chicken breasts. Cover and cook 8 hours on high.
- A few minutes before the slow cooker is done cooking, add the cauliflower to a blender with the milk. Blend until smooth.
- Stir in the blended cauliflower along with more salt and pepper to taste then shred the chicken with two forks. Serve immediately!
Notes
- Serving size is 1/4 of the recipe or approximately 2 cups. Serving sizes may vary.
- If you don’t have the time to peel and chop fresh veggies, frozen veggies can work well too.
- Make sure you chop the potatoes into even pieces so that they all cook through at the same time.
- Add some extra veggies and greens into the soup to bump up the nutritional content.
Nutrition
Serving: 1serving | Calories: 344kcal | Carbohydrates: 32g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1088mg | Potassium: 1557mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5493IU | Vitamin C: 87mg | Calcium: 97mg | Iron: 2mg