Mmmm…we love chicken pot pie over here, and I love the idea of chicken pot pie soup, but the version that’s served in restaurants is often really, really rich for my taste, and it is also filled with things I can’t eat right now…dairy, corn, sometimes soy. But the other day I was in the mood for a chicken pot pie soup, and I decided that my food limitations should not stop me from having it! So I made up my own recipe, and it is lighter, healthier, and dairy, soy, corn and gluten free. Here’s what I came up with:
Healthier Chicken Pot Pie Soup.
Put the olive oil in a large pot and add the chopped onion. Saute over medium heat until soft, about five minutes.
Add the potatoes, chicken and broth, bring to a boil and then reduce heat and simmer for about fifteen minutes.
Add the carrots, dill and salt and pepper and let simmer. Once everything is heated through and tender, stir in the non-dairy milk and peas, and heat through. The peas only need a minute or two, you don’t want them to lose their bright green color.
So easy, and so much healthier! You can top it with bread crumbs if you want, or serve with fresh baked bread for an easy meal!
Have you had the famous chicken pot pie soup from Zoup?