Chicken Pot Pie Soup
Ingredients
2 Tbsp olive oil
1 rotisserie chicken, shredded
Freshly ground salt and pepper
1 white onion, chopped
4 large carrots, sliced
2 stalks of celery, sliced
2 cups yukon gold potatoes, diced
1 Tbsp fresh thyme
2 cups unsweetened almond milk
3-4 cups low sodium chicken broth, more if desired less thick soup
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
1 cup frozen peas
1 cup frozen corn
1 handful mushrooms, sliced
Instructions
Finely dice 1 white onion and microwave for a few minutes to ensure they are not crunchy in the soup.
In a large dutch oven, add 1 Tbsp olive oil over medium high heat. Once oil is hot, add in diced onion and cook until translucent.
Add 1/2 Tbsp olive oil, 4 large sliced carrots, 2 cups diced gold potatoes, 2 stalks of celery sliced and 1 Tbsp thyme. Saute for a few minutes, then add in 2 cups almond milk, 1 carton chicken broth and salt and pepper. Simmer uncovered for 10 minutes or vegetables are tender.
Next remove 2 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 shredded chicken and 1 cup frozen peas and 1 cup frozen corn and 1 handful of mushrooms, sliced. 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.
Helpful Tips
This is a healthy chicken pot pie soup, you can use regular milk to make it a bit creamier, but it will increase the calories.
Be creative and add in any other vegetables you may like.
If you have leftovers, store in the fridge in an airtight container. Know that the soup will thicken over night.
