Chicken Pot Pie Soup
It is soup SZN! This is an easy recipe in the Instant pot, packed with protein, veggies and is a hearty bowl of comfort food.
Enjoy all the flavors of a pot pie without the fuss of the crust! To make this more carb heavy, add in potatoes or serve with a biscuit!
Ingredients:
-1 lb chicken breasts (weighed RAW)
-1 medium onion (about 150g)
-1.5 cups of frozen peas (about 200g)
-2 cup diced carrots (about 4 large carrots)
-3 cups diced zucchini (about 500g)
-2/3 cup of fat free, plain yogurt (about 150g)
-2 98% fat free Cream of Chicken Soup
-4 cups chicken broth or to your liking depending on how thick you want the soup
-optional 1 TB cornstarch or arrowroot with 1 TB water to thicken soup
-1 tsp Italian seasoning, 1 TB minced garlic, squeeze of lemon, salt & pepper to taste
-Fresh Thyme to garnish
Instant Pot Method:
Sauté. Instant Pot using the SAUTE setting. Sauté the onion, lemon juice and garlic in avocado spray for 10 minutes, stir every few minutes.
Add chicken. Place the raw chicken breast in the pot and pour in 2 cups chicken stock (add the rest @ the end). Season with Italian seasoning, salt & pepper to taste. If you want to increase carbs (add in the raw diced potatoes here with chicken).
Pressure cook. Secure the lid and vent to SEALING. Select the PRESSURE COOK/MANUAL setting and cook at high pressure for 7 minutes. Remember to quickly release the steam at the end of the cooking program.
Shred chicken. Carefully remove the lid to avoid the steam and shred or dice the chicken then return it to the Instant Pot.
Thicken. Stir in the yogurt, canned chicken soups, and thicken with the cornstarch/ arrowroot slurry (if you want). Finally, stir in the peas, carrots, and zucchini and cover with the lid & press the saute button for 8-10 minutes, this will cook the veggies to soften. Garnish with fresh thyme & enjoy!
Stovetop Method:
In a dutch oven, over medium high heat, spray with cooking spray (or butter (1-2 tb) but it’ll increase fat content, add onion, lemon juice and garlic and sauté until softened (about 3 minutes).
Pour in the chicken stock, add potatoes (if you want), and raw chicken breasts. Bring to a boil and reduce to simmer with the lid almost covered and cook for 20-25 minutes or until the potatoes are done and chicken is cooked through.
Take the chicken out (put the lid back on to keep the soup warm) and shred or dice the chicken into pieces then return to the dutch oven.
Stir in the cream of chicken soup cans, italian seasoning and season with salt and pepper. Thicken the soup with cornstarch / arrowroot slurry, and finally stir in the diced zucchini, carrots, frozen peas. Cover with the lid for 5 minutes, this will help the vegetables soften (if you feel the veggies need more time to cook, put back on heat for 2-3 minutes).
This made 6 servings: 194 calories (22p/22c/4f) weighing @ 494g per serving
Search in MFP: “Lifting Lex’s Chicken Pot Pie Soup” to log it!