All of the flavors of chicken pot pie, without having the fuss of crust. A nice, thin broth, punctuated with lots of chunky vegetables. Perfect for a winter’s night.
I adore chicken pot pie, but I didn’t even like making crust back when I could buy wheat and dairy filled frozen ones. So, add to the fact that my diet is a lot harder and I haven’t made a chicken pot pie in a looooong time.
But, I miss those flavors. I love the inside of a chicken pot pie. So, why not make a soup based on that? Less time plus, less calories from no crust!
This is comfort in a bowl. It’s been foggy and cold here, so this was the perfect pick me up.
I also love how many veggies are in this. Honestly, my son often picks out the mushrooms (that’s real life, right?), but I like that he’s faced with them all being in his bowl, and that sometimes he missed taking some out. When I’m serving things individually he often won’t want them on his plate, but a bowl of soup kind of forces him to get comfortable with them being in front of him. It’s a good introduction to the vegetables. (Insert evil parent laugh.)
And, this makes enough for my family of four to have leftovers. I’ve always called dibs on the last bit for my lunch today!
- 2 Tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic (or 1 and ½ tsp)
- 2 carrots, diced
- 1 large celery stalk, chopped (we omitted this, because my son can't do celery but it's a great add if you can)
- 8 oz sliced baby portabella mushrooms
- 1 cup frozen sweet peas
- 1 cup frozen corn
- 2 potatoes, peeled and cubed small
- 16 oz cooked chicken breast (or two breasts), diced small
- 2 and ½ Tbsp cornstarch mixed with ½ cup chicken broth
- 1 and ½ cups chicken broth (be sure it's wheat free!)
- 4 cups plain rice milk
- 2 chicken bouillons (make sure you find one that is wheat free!)
- fresh ground pepper
- ½ tsp thyme
- 2 tsp salt (more or less, depending on how salty your chicken broth is)
- In a large stock pot, heat olive oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook until fragrant. Add the carrots, celery, and mushrooms and cook until they are softened. Add the rest of the ingredients, except for the cornstarch and chicken broth mixture. Put a lid on, and bring to a boil. Once boiling, mix together the cornstarch with the chicken broth (make a slurry). Add the slurry to the boiling soup mixture. Turn the heat to medium low, put lid back on and continue to cook until the potatoes are soft. Adjust salt as necessary depending on how salty your broth is (I use homemade broth, so mine isn't very salty.) Serve.
adapted from: Skinny Taste