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Soup season is here! There’s nothing better than a chilly October evening with a warm, comforting bowl of soup in hand. The tricky part is that many soups, while cozy, don’t always provide the balance of nutrients our bodies need. That’s why this Chicken Pot Pie Soup is one of my favorites. It’s not only hearty and delicious, but it also delivers a solid balance of protein, carbohydrates, healthy fats, and micronutrients. The perfect way to fuel your body while embracing the season!
Ingredients:
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts about 2 larger breasts
1 cup celery diced
1 cup carrot cut in 1/4-inch-thick small circles
1 cup onion finely chopped
1/2 tablespoon garlic finely minced
2 cups yukon gold potatoes peeled+ cut into 1-inch pieces
1 cup yukon gold potatoes peeled+ cut into quarters so that you can remove them at the end
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley
3 cups chicken bone broth (higher in protein and more nutrient dense)
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
1 tablespoon fresh parsley for garnish
1/2 cup milk of choice almond milk, whole milk, any milk will work
Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent.
Add raw chicken, potatoes and chicken broth in the pot. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes, stirring occasionally.
Once cooked, remove the large potato pieces + chicken breasts. Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladles full!) into a blender until smooth. Add back into the pot.
Place chicken on a cutting board and shred. Put the chicken back into the pot.
Stir everything together until combined and smooth. Garnish with parsley and serve.
