Chicken Pot Pie Soup (GF) | The Jewish Week | Food & Wine

Chicken Pot Pie Soup (GF)

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Chicken Pot Pie Soup (GF)

Chicken Pot Pie Soup (GF). Courtesy of Carl Kravats/St. Martin's Griffin

1/6th of recipe (about 1 cup): 172 calories, 3.5g total fat (1.5g sat fat), 597mg sodium, 16g carbs, 3g fiber, 8.5g sugars, 18.5g protein

Servings & Times
Yield:
  • 6 servings
Active Time:
  • 30 min
Ingredients

You’ll Need: large pot, meat mallet, large skillet, nonstick spray, strainer, blender or food processor

4 cups roughly chopped cauliflower

10 ounces raw boneless skinless chicken breast

3/4 teaspoon salt

1/2 teaspoon black pepper

2 cups dairy-free milk (We reccommend soy to give it that creamy texture)

1 cup chopped onion

2 cups frozen petite mixed vegetables

1 cup chicken broth

11/2 tablespoons chopped garlic

1/8 teaspoon ground thyme

Dash ground sage

Optional seasonings: additional salt and black pepper

(Editor's Note: The orginal recipe called for 1/2 cup shredded reduced-fat cheddar cheese, but we have removed it for our kosher-foodies. If you like, you can substitute with a vegan cheese to give it that extra creaminess—Daiya has a great cheddar-style shred—but this soup is creamy enough with out it too!)

Steps

1. Bring a large pot of water to a boil. Cook cauliflower until very tender, about 15 minutes.

2. Meanwhile, pound chicken to a 1/2-inch thickness. Season with 1/4 teaspoon each salt and pepper. Bring a large skillet sprayed with nonstick spray to medium heat. Cook chicken for about 4 minutes per side, until cooked through.

3. Transfer cauliflower to a strainer to drain.

4. Chop chicken into bite-sized pieces.

5. Place drained cauliflower in a blender or food processor. Add milk and cheese, and puree until mostly smooth and uniform.

6. Spray the (empty) pot with nonstick spray, and bring to medium-high heat. Cook and stir onion until mostly softened, about 4 minutes.

7. Add cauliflower puree, chopped chicken, and remaining ingredients, including the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir until frozen veggies have thawed and soup is hot and well mixed, about 5 minutes.

Chew on This . . . Back in the days of the Roman Empire, chicken pot pies were sometimes served with LIVE birds under the shell that would burst out when served. Talk about a show!


Lisa—a self-proclaimed "mad scientist" in the kitchen—is the author of 11 New York Times Best Selling cookbooks. This recipe is excerpted from her 12th book, "Hungry Girl Clean & Hungry OBSESSED!" (St. Martins Griffin) which was just released this month.  

Copyright © 2017 by Lisa Lillien and reprinted by permission of St. Martin’s Griffin.