Description
A wholesome and savory chicken pot pie soup that warms the soul with tender chicken, fresh vegetables, and rich broth.
Ingredients
- 1 lb chicken breast
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 2 cups cauliflower rice or diced potatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil or coconut oil
Instructions
- In your instant pot or slow cooker, heat the oil and sauté onion, garlic, carrots, and celery until softened.
- Add chicken broth, chicken breast, cauliflower rice (or potatoes), thyme, rosemary, salt, and pepper.
- If using an instant pot, seal the lid and cook on high pressure for 15 minutes. If using a slow cooker, cook on low for 6-8 hours.
- Once cooked, shred the chicken and return it to the pot.
- Stir in the frozen peas and adjust seasoning as needed. Serve hot.
Notes
For a creamier texture, blend a portion of the soup after cooking. Adjust spices to taste.
