Vegan Gluten Free Chicken Pot Pie Soup

Total time55 min

Prep time20 min

Cook time35 min

4.7

(30)

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Ingredients

6 servings

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
3 cloves garlic, minced
1 tsp dried thyme
½ tsp dried rosemary
½ tsp onion powder
¼ tsp black pepper
5 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 ½ cups frozen peas
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
3 tbsp cornstarch
3 tbsp cold water
1 tsp salt, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
2
Add the garlic, thyme, rosemary, onion powder, black pepper, and 1 tsp salt. Cook, stirring constantly, until the garlic is fragrant, about 1 minute.

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