Dairy Free Chicken Pot Pie Soup
A healthy and easy stove top creamy soup!
Servings 5
Calories 140kcal
Equipment
- Immersion blender or blender
Ingredients
- ½ yellow onion diced
- 1 tbsp minced garlic
- 4 large carrots chopped
- 1 cup sliced mushrooms
- 1 cup frozen peas
- ¾ cup chicken broth
- 2 large chicken breasts
- 2 tbsp fresh chopped parsley
Dairy Free Cream
- 2 cups sliced red or white potato
- 2 cups cauliflower florets
- ½ tsp garlic powder
- ¼ cup water
Instructions
- Bring a pot of water to boil and cook potatoes and cauliflower for 10-15 minutes or until tender.
- Drain water and return to pot, with an immersion blender blend the cauliflower and potatoes with ¼ cup water and garlic powder. Set aside.
- In a large pan, on medium heat, sauté onion and garlic for about 3 minutes.
- Add carrots and mushrooms and continue cooking for 5 minutes.
- Pour broth and peas into pan and bring to a boil.
- Once boiling add chicken breast, and cover cooking for 10-12 minutes or until chicken is cooked through.
- Remove chicken and bring soup to a simmer.
- Shred chicken and return to pan along with "cream" that was set aside.
- Stir in parsley and about ¼ teaspoon each of salt and pepper.
- Serve!