Creamy Chicken Pot Pie Soup with Coconut Milk

Why Make This Recipe

Creamy Chicken Pot Pie Soup with Coconut Milk is a delicious twist on the classic chicken pot pie. It’s warm, creamy, and packed with nutrients.

Creamy Chicken Pot Pie Soup with Coconut Milk

How To Make Creamy Chicken Pot Pie Soup with Coconut Milk

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup onion, chopped
  • 4 cups chicken broth
  • 1 cup coconut milk (for creaminess optional)
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 2 cups cauliflower florets (for thickness)

Directions:

  1. In a large pot or instant pot, add the chicken, carrots, celery, onion, chicken broth, and seasonings.
  2. Cook on high pressure for 15 minutes if using an instant pot, or simmer for 30 minutes on the stove.
  3. Release the pressure and shred the chicken.
  4. Stir in the coconut milk, frozen peas, and cauliflower florets.
  5. Cook for an additional 10 minutes until the cauliflower is tender.
  6. Adjust seasoning if necessary and serve hot.
Creamy Chicken Pot Pie Soup with Coconut Milkk

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 30 minutes to cook, making a total of 40 minutes. It serves 4 people, and each serving has about 350 calories with around 30 grams of protein. The soup is also low in fat, thanks to the use of coconut milk and lean chicken.

How To Serve Creamy Chicken Pot Pie Soup with Coconut Milk

Serve this soup hot in bowls. You can enjoy it with some crusty bread or crackers on the side. If you want, you can add a sprinkle of fresh herbs like parsley for extra flavor.

How To Store Creamy Chicken Pot Pie Soup with Coconut Milk

Store any leftovers in an airtight container in the fridge. The soup will last about 3 to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to let it cool completely before freezing.

Tips To Make Creamy Chicken Pot Pie Soup with Coconut Milk

  • Use fresh vegetables for better flavor and nutrition.
  • If you like it thicker, add more cauliflower or blend some of the soup before adding the peas.
  • Feel free to adjust the seasoning to make it more to your taste.

Health And Benefits Of This Recipe

This soup is very healthy and packed with protein. The chicken provides a great source of lean protein, which helps build muscles and keep you full. The vegetables like carrots and celery add vitamins and fiber, making this soup balanced and nutritious. The coconut milk gives a creamy texture without adding too much fat.

Variation (If Any)

You can change this recipe by adding different vegetables like green beans or bell peppers. If you want it spicier, toss in some red pepper flakes. Or, try using turkey instead of chicken for a different flavor.

FAQs

1. Can I use leftover chicken for this recipe?
Yes, you can use leftover chicken. Just skip the initial cooking step and add the shredded chicken when you stir in the coconut milk and vegetables.

2. Is this soup gluten-free?
Yes, this recipe is gluten-free as it does not use any flour or gluten-containing ingredients.

3. Can I make this soup in advance?
Absolutely! You can make it a day ahead and store it in the fridge. Just reheat it on the stove before serving.