Gluten-Free Chicken Pot Pie Soup with Greek Yogurt

Prep and dice all the vegetables. Pound the chicken breasts slightly and season with salt, garlic powder, and pepper.
In a large, sturdy-bottom pot over medium-high heat, melt 1/4 cup butter. Add 1/2 yellow onion and 1 yellow squash. Cook for about 4 minutes, until softened. Add 5 cloves minced garlic and cook 1 minute more.
Transfer the veggies to a blender. Add 4 cups chicken broth and 1 cup almond milk. Blend until completely smooth and creamy.
In the same pot, add 2 tablespoons olive oil over medium-high heat. Sear the chicken breasts on both sides until golden brown. This step adds so much flavor.
Pour a bit of the blended broth into the pot to deglaze and scrape up the flavorful bits. Add in the remaining broth mixture. Stir in 2 teaspoons garlic powder, 1 tablespoon thyme, 1 teaspoon rosemary, 1 teaspoon salt, and 6 bay leaves.
Add 2 diced carrots, 2 diced celery stalks, and 2 peeled and cubed golden potatoes. Bring everything to a gentle boil and cook for 15 minutes until the veggies are soft.
Remove the chicken and shred it with two forks. Add it back to the pot. Stir in 1 cup peas and 1 cup corn. Simmer for 5 minutes more.
Turn off the heat and remove the bay leaves. Stir in 2/3 cup plain Greek yogurt until smooth.

Blend the base for hidden veggies: Blending the squash, onions, and garlic makes the soup creamy and kid-friendly.

Deglaze after searing: Don't skip this step because those browned bits add a ton of flavor.

Adjust broth for consistency: Use 3 cups broth for thicker soup, 4 cups for something lighter.

Don’t boil the yogurt: Stir in the Greek yogurt off heat to avoid curdling.

Warm your frozen veggies: If using frozen peas or corn, microwave them first so they heat quickly in the soup.

Did you make this recipe?Please let me know in the comments below how it turned out :)