• Cc5aa996ed62eb909ec3450cbc3c1896

Chicken Pot Pie Soup

Prep
Cook
Serves 6people
Ingredients
4
cups roughly chopped cauliflower
10
oz raw boneless skinless chicken breast
1/4
tsp salt
1/2
tsp black pepper
2
cups fat-free milk
1/2
cup shredded reduced-fat cheddar cheese
1
cup chopped onion
2
cups frozen petite mixed vegetables
1
cup chicken broth
1 1/2
tbsp chopped garlic
1/8
tsp ground thyme
dash ground sage
Directions
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 tsp each salt and pepper.
3.
Bring a large skillet sprayed with nonstick spray to medium heat. Cook chicken for about 4 minutes per side, until cooked through.
4.
Transfer cauliflower to a strainer to drain.
5.
Chop chicken into bite-sized pieces.
6.
Place drained cauliflower in a blender or food processor. Add milk and cheese, and puree until mostly smooth and uniform.
7.
Spray the (empty) pot with nonstick spray, and bring to medium-high heat. Cook and stir onion until mostly softened, about 4 minutes.
8.
Add cauliflower puree, chopped chicken, and remaining ingredients, including the remaining 1/2 tsp salt and 1/4 tsp pepper. Cook and stir until frozen veggies have thawed and soup is hot and well mixed for about 5 minutes.

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