Hungry Girl’s Chicken Pot Pie Soup (GF)
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Hungry Girl’s Chicken Pot Pie Soup (GF)

Lisa Lillien's twist on chicken pot pie is sure to satisfy the pickiest foodies.

Chicken Pot Pie Soup
Chicken Pot Pie Soup

Published with permission from “Hungry Girl Clean & Hungry Obsessed!”

Makes 6 servings

This soup is SO creamy, which is quite a coup, given its lean and clean ingredients! And it’s amazing with my Cauliflower Power Biscuit Bakes.

You’ll need: large pot, meat mallet, large skillet, nonstick spray, strainer, blender or food processor

Prep: 10 minutes

Cook: 35 minutes

4 cups roughly chopped cauliflower

10 ounces raw boneless, skinless chicken breast

¾ teaspoon salt

½ teaspoon black pepper

2 cups fat-free milk

½ cup shredded reduced-fat cheddar cheese

1 cup chopped onion

2 cups frozen petite mixed vegetables

1 cup chicken broth

1½ tablespoons chopped garlic

1/8 teaspoon ground thyme

Dash ground sage

Optional seasonings: additional salt and black pepper

  1. Bring a large pot of water to a boil. Cook cauliflower until very tender, about 15 minutes.
  2. Meanwhile, pound chicken to a ½-inch thickness. Season with ¼ teaspoon each salt and pepper. Bring a large skillet sprayed with nonstick spray to medium heat. Cook chicken for about 4 minutes per side, until cooked through.
  3. Transfer cauliflower to a strainer to drain.
  4. Chop chicken into bite-sized pieces.
  5. Place drained cauliflower in a blender or food processor. Add milk and cheese, and puree until mostly smooth and uniform.
  6. Spray the (empty) pot with nonstick spray, and bring to medium-high heat. Cook and stir onion until mostly softened, about 4 minutes.
  7. Add cauliflower puree, chopped chicken and remaining ingredients, including the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir until frozen veggies have thawed and soup is hot and well mixed, about 5 minutes.

1/6 of recipe (about 1 cup): 172 calories, 3.5 grams total fat (1.5 grams saturated fat), 597 milligrams sodium, 16 grams carbs, 3 grams fiber, 8.5 grams sugars, 18.5 grams protein

Chew on this: Back in the days of the Roman Empire, chicken pot pies were sometimes served with LIVE birds under the shell that would burst out when served. Talk about a show!

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