Creamy Chicken Pot Pie Soup
Rated 5 stars by 1 users
1 pound boneless skinless chicken breasts, cut into 1-inch peices
1 pound red potatoes, cut into 1-inch pieces
1 pound carrots, sliced
1/2 yellow onion, diced
1 bag Pot Pie Skillet Meal Seasoning
3 cups chicken broth
1 head cauliflower, cut into florets
1 cup milk
1/2 cup peas
Add chicken, potatoes, carrots, onion, Pot Pie Skillet Meal Seasoning, and chicken broth to a pressure cooker. Cover and cook for 10 minutes.
Meanwhile, steam cauliflower until very tender. Transfer to a blender with milk and puree until completely smooth.
Quick release the pressure cooker once finished, and carefully remove the lid. Stir in the pureed cauliflower until completely combined.
Stir in peas.
Garnish soup with fresh herbs such as thyme, parsley, and/or sage.
Calories 300, Fat 4.5 grams, Saturated Fat 1.5 grams, Carbs 37 grams, Fiber 7 grams, Sugar 11 grams, Protein 29 grams, Cholesterol 70 milligrams, Sodium 610 milligrams
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