Description
A creamy, cozy chicken pot pie-inspired soup made lighter and packed with protein.
Ingredients
1 tbsp olive oil
1 lb boneless, skinless chicken breast, diced
1 small yellow onion, diced
2 cloves garlic, minced
2 cups frozen mixed vegetables (peas, carrots, corn)
3 cups low-sodium chicken broth
1 cup unsweetened plain almond milk
1/2 cup plain Greek yogurt
2 tbsp all-purpose flour
1 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Heat olive oil in a large pot over medium heat and add the diced chicken. Cook for 5-6 minutes until lightly browned.
2. Add onion and garlic, stirring for 2-3 minutes until softened and fragrant.
3. Sprinkle flour over the mixture and stir well to coat the chicken evenly.
4. Slowly pour in the chicken broth, stirring constantly until smooth.
5. Add frozen vegetables, thyme, parsley, salt, and pepper. Simmer for 10 minutes.
6. Lower heat and stir in almond milk and Greek yogurt until creamy and heated through, about 3-4 minutes.
Notes
Simmer a few extra minutes for a thicker soup if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American