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Skinny Chicken Pot Pie Soup

All the cozy flavor of chicken pot pie in soup form, with shredded chicken, carrots, peas, and no pastry crust.

Ingredients

  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 3 tbsp flour or gluten-free 1:1 blend
  • 4 cups low-sodium chicken broth
  • 1 cup unsweetened almond milk
  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen peas
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  • 2 tbsp fresh parsley chopped

Instructions

  1. Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until softened, about 6 minutes.
  2. Add garlic and cook 1 minute more, then sprinkle flour over the vegetables and stir to coat, cooking 1 minute.
  3. Slowly whisk in chicken broth, then almond milk, stirring until smooth. Bring to a simmer and cook until slightly thickened, about 8 minutes.
  4. Add shredded chicken, peas, and thyme, and simmer 8-10 minutes more.
  5. Season with salt and pepper, garnish with parsley, and serve hot.