Chicken Pot Pie Soup

What You'll Need:

• 1 tablespoon olive oil

• 1 1/2 pounds uncooked boneless skinless chicken breast, diced

• Freshly ground salt and pepper

• 1/2 tablespoon olive oil

• 1 white onion, chopped

• 2 large carrots, sliced

• 3 cups diced PEI potatoes (we used Yukon Gold)

• 3 cups finely chopped cauliflower florets

• 1.5 tablespoons of Incredible Chicken seasoning

• 2 cups of unsweetened almond milk, cashew milk, skim milk, 2% (if you want a richer soup, you can use whole milk)

• 3 cups low sodium chicken broth

• 1/2 teaspoon salt, plus more to taste

• Freshly ground black pepper

• 1 cup frozen peas (Fun fact about me, I don’t like peas!)

How To Make:

1. Start with a large pot or Dutch oven over medium-high heat. Add a drizzle of olive oil, then add the diced chicken. Season generously with salt and pepper, and let it cook for about 4 to 6 minutes, until it’s cooked through and no longer pink. Transfer the chicken to a bowl and set it aside for now.
2. In the same pot, add another small drizzle of olive oil along with the onion, carrots, gold potatoes, cauliflower, and Incredible Chicken seasoning. Sauté for a few minutes, just until the onions begin to soften and everything starts to smell cozy. Pour in the milk and chicken broth, season again with salt and pepper, and let the soup simmer uncovered for about 10 minutes, until the potatoes are fork-tender.
3. Once the vegetables are soft, scoop out about 3 cups of the soup and carefully blend it until smooth. Pour the puree back into the pot and give everything a good stir. Add the cooked chicken back in, along with the frozen peas, and let it simmer for another 5 to 10 minutes, just until the soup thickens slightly.
4. Taste and adjust the seasoning if needed. Finish with a bit of freshly cracked black pepper and some fresh thyme if you have it. This soup is especially lovely with warm biscuits or crackers on the side.

Recipe Notes:

To make this recipe vegan: if you want to make this recipe vegan or vegetarian, you can use chickpeas instead of chicken, and also be sure to use vegetarian broth and a dairy free milk.