Description
A cozy and protein-rich soup that captures the flavors of classic pot pie, featuring shredded chicken, creamy broth, and bright peas.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups unsweetened almond milk
- 1/4 cup whole wheat flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup pastry dough or biscuit dough (optional for topping)
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Chop onion, dice carrots and celery, mince garlic, and shred the cooked chicken. Have broth and almond milk measured and ready.
- Add chopped onion, celery, and carrots to the pot. Sauté until softened and fragrant, about 5–7 minutes.
- Add minced garlic and cook for 1 minute more. Sprinkle in 1/4 cup whole wheat flour and stir for another minute to form a light roux. Gradually whisk in chicken broth and almond milk until smooth.
- Stir in shredded chicken, frozen peas, thyme, salt, and pepper. Bring to a gentle simmer and cook for 10–15 minutes until thickened. If using pastry topping, spoon dough on top and bake until golden brown according to package instructions.
Notes
For a richer soup, replace some almond milk with light cream. This soup stores well in the refrigerator for up to 4 days and can be frozen for 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 70mg