soups — Healthy Chicken Pot Pie Soup

**Sarah Thomas-Drawbaugh, Recipe Developer and Food Blogger, Healthyish Foods**

Total Time: 55 mins Serves: 6

Creamy and comforting, this healthy chicken pot pie soup recipe is guaranteed to be a favorite. Loaded with juicy chicken, tender vegetables, and fluffy potato gnocchi your entire family will fall in love with this dish. Plus, this soup recipe doesn’t have flour or heavy cream, so it’s a touch lighter than traditional pot pie soup.

Ingredients

1 lb. Smart Chicken Boneless Skinless Breasts
2 tablespoons salted butter
1 tablespoon olive oil
½ cup sweet onion
½ cup celery
½ cup carrots, I used matchstick carrots and gave them a rough chop
½ cup English peas
16.9 ounces bone broth, Smart Chicken's classic chicken – one container
1 cup 2% milk
1.5 cups cauliflower florets , about 18 ounces raw cauliflower florets cooked and pureed
16 ounces mini potato gnocchi, store-bought works fine
1 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon black pepper
3-4 sprigs fresh thyme

Directions

Boil two pots of water. One for the cauliflower florets and one for the potato gnocchi.

Once the cauliflower is fork tender, drain off the water and buzz it in a food processor until it is smooth and creamy, no lumps. Set aside. Cook the gnocchi according to the package. Drain off the water and set it aside.

In a 3.5-quart pot, add butter, olive oil and cubed chicken breasts. Season with salt, pepper, garlic powder, and oregano. Once golden brown, add the diced onion, chopped carrots, and diced celery. Stir well.

Once the vegetables have softened, add the bone broth and milk. Stir well. Add the cauliflower puree to thicken the soup. Stir well. Add the fresh thyme, peas and potato gnocchi.

Simmer until it reaches your desired thickness. If the soup gets too tight, add more bone broth to thin it back out.