High Protein Chicken Pot Pie Soup
A comforting and satisfying soup that combines the flavors of traditional chicken pot pie with a quick, easy preparation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot or Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, diced
- 3 cups cauliflower florets (optional for thickness)
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup coconut milk (or dairy-free milk)
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Sauté the vegetables: In an Instant Pot or slow cooker, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté until soft, about 5 minutes.
- Add the remaining ingredients: Stir in the shredded chicken, chicken broth, coconut milk, thyme, rosemary, salt, and pepper. Mix well to combine.
- Set cooking mode: For Instant Pot, close the lid and set to ‘Soup’ mode for 20 minutes. For slow cooker, cook on low for 6-8 hours.
- Add cauliflower florets: If using, add the cauliflower florets in the last hour of cooking in the slow cooker or after 10 minutes in the Instant Pot.
- Blend for creaminess (optional): Once cooking is complete, you can use an immersion blender to blend the soup until creamy if you desire a smoother texture.
- Serve and enjoy: Ladle the soup into bowls and enjoy the rich, comforting flavors!
Notes
Feel free to substitute coconut milk based on your preference for creaminess.