Chicken Pot Pie Soup
This Chicken Pot Pie Soup is a delicious high protein soup recipe that's full of veggies and made without any dairy
Equipment
- 1 Blender
Ingredients
- 1 tbsp butter or ghee
- 1/2 sweet onion finely diced
- 3 cloves garlic minced
- 3/4 tsp poultry seasoning
- 3 cups gold potatoes diced
- 1 pound chicken breast
- 4 cups chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup raw cashews
- 12 oz frozen peas and carrots
Instructions
- Turn the instant pot onto the saute mode. Once hot, add the butter.
- Once the butter is melted, add the onion and saute for about 5 minutes or until translucent. Add the garlic and poultry seasoning and saute for another minute.
- Add in the potatoes, chicken breast, broth, salt, and pepper
- Place the lid on and pressure cook on high for 10 minutes. Allow to natural release for 5 minutes, then manually release.
- Take 1 cup of the potatoes and place into a blender along with 1 cup of broth. Add the cashews to the blender and blend on high for about 1 minute or until completely smooth. If should be thick and creamy with no chunks.
- Turn the saute mode back on and add the potato cashew mixture back into the pot and stir. Add the frozen peas and carrots and stir again.
- Bring to a simmer. Taste and add more salt if needed and enjoy!
Nutrition
Calories: 458kcal | Carbohydrates: 51g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1701mg | Potassium: 1546mg | Fiber: 8g | Sugar: 5g | Vitamin A: 8256IU | Vitamin C: 49mg | Calcium: 84mg | Iron: 4mg