Super yummy Chicken Pot Pie Soup !
Comfortable, sound chicken pot pie soup made flavorfully rich with practically no dairy! All things being equal, cauliflower and potatoes are pureed into the stock to accomplish a rich, smooth thickness. This gluten free and paleo chicken pot pie soup is stacked with veggies and is the ideal eased up solace nourishment for colder months!
Tune in up chicken pot pie darlings, this soup was made for you!
This solid chicken pot pie soup is good, delightful, and very velvety without utilizing any cream or dairy. It genuinely has that genuine chicken pot pie flavor and is totally scrumptious presented with saltines or bread rolls. Solace food at its best! Add this to your weeknight supper list and prepare for an amazing dinner that requires pretty much 30 minutes to make.
PREP TIME 15 MINUTES
COOK TIME 30 MINUTES
All out TIME 45 MINUTES
SERVES 4
》 Ingredient
• 1 tablespoon olive oil
• 1 1/2 pounds uncooked boneless skinless chicken bosom, diced
• Newly ground salt and pepper
• 1/2 tablespoon olive oil
• 1 white onion, hacked
• 2 enormous carrots, cut
• 3 cups diced yukon gold potatoes
• 3 cups finely slashed cauliflower florets
• 1 teaspoon dried thyme (or 1 tablespoon new thyme)
• 2 cups of unsweetened almond milk, cashew milk, skim milk, 2% (in the event that you need a more extravagant soup, you can utilize entire milk)
• 3 cups low sodium chicken stock
• 1/2 teaspoon salt, in addition to more to taste
• Newly ground dark pepper
• 1 cup frozen peas
》 Guidelines
Stage 1
• Place an enormous dutch broiler or pot over medium high intensity. Include olive oil. When oil it hot, include diced chicken bosom and liberally season with salt and pepper. Cook chicken for 4-6 minutes or until completely cooked and as of now not pink. Eliminate chicken from pot and move to a huge bowl; put away for some other time.
Stage 2
• In a similar pot, include 1/2 tablespoon olive oil, cleaved onion, cut carrots, diced gold potatoes, diced cauliflower and thyme. Saute for a couple of moments until onion starts to relax, then include milk, chicken stock and salt and pepper. Permit blend to stew revealed for 10 minutes or until potatoes are fork delicate.
Stage 3
• Next eliminate 3 cups of the combination from the pot and add to a blender. Mix until totally smooth (be cautious while you do this!), then move puree back to the pot. Mix in cooked chicken and frozen peas. Permit combination to stew for 5-10 additional minutes to thicken up a little. Taste and add more salt and pepper, if essential. Embellish with additional dark pepper and new thyme, whenever wanted. Incredible with rolls or saltines, on the off chance that you'd like.
If you interested also check
Nutrition value
Servings: 4 servings
Serving size: 1 serving (in view of 4)
Calories: 369kcal
Fat: 10.9g
Saturated fat: 1.6g
Carbs: 30.5g
Fiber: 7.3g
Sugar: 7.1g
Protein: 41.9g
Comments
Post a Comment