Chicken Pot Pie Soup
A comforting and hearty dish that brings the flavors of classic chicken pot pie into a delicious, spoonable format.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breast, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cups cauliflower florets
- 2 cups chicken broth
- 1 cup coconut milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Sauté the diced onions, carrots, and celery in olive oil until softened.
- Add the garlic powder, onion powder, and dried thyme.
- Brown the diced chicken in the pot for about 5 minutes.
- Pour in chicken broth and coconut milk, and stir in cauliflower.
- Cook until chicken is done and cauliflower is tender, either in an Instant Pot or on the stove.
- Final seasoning with salt and pepper before serving.
Notes
You can substitute chicken breast with rotisserie chicken for quicker preparation. For a dairy-free option, coconut milk works perfectly.