Description
A warm, hearty soup that combines the flavors of chicken pot pie with wholesome ingredients for a nutritious meal.
Ingredients
- 1 lb chicken breast, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup almond milk (or any milk of choice)
- 2 tbsp olive oil
Instructions
- In a large pot or instant pot, heat olive oil over medium heat.
- Add in the onions, carrots, celery, and garlic, and sauté until softened.
- Add the shredded chicken, chicken broth, thyme, rosemary, salt, and pepper.
- If using an instant pot, seal the lid and cook on high pressure for 10 minutes. If using a stovetop, bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Stir in the frozen peas and almond milk, cooking until heated through.
- Serve warm.
Notes
This soup can be made vegetarian by using vegetable broth and substituting chicken with tofu or additional vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop or Instant Pot
- Cuisine: American