Healthy Chicken Pot Pie Soup Recipe
If you are craving the cozy, comforting flavors of a classic pot pie but want something lighter and easier to enjoy any day of the week, this Healthy Chicken Pot Pie Soup Recipe is your new best friend. It’s a rich, creamy, and satisfying soup that captures all the beloved tastes of a traditional chicken pot pie without the heavy crust. Loaded with tender chicken, vibrant vegetables, and a velvety broth, this soup is perfect for chilly evenings, family dinners, or whenever you want that warm hug in a bowl.
Ingredients You’ll Need
The beauty of this Healthy Chicken Pot Pie Soup Recipe is in its simplicity and the fresh, wholesome ingredients that bring depth of flavor, texture, and color to every spoonful. Each element works in harmony—from tender shredded chicken to hearty potatoes and tender garden vegetables—making this soup both nutritious and deeply satisfying.
- 1 lb boneless, skinless chicken breasts: The lean protein base that keeps this soup healthy and hearty.
- 1 tablespoon olive oil: Adds richness and helps sauté the veggies perfectly.
- 1 onion, diced: Brings natural sweetness and flavor depth.
- 3 cloves garlic, minced: Delivers that subtle punch of aromatic warmth.
- 3 carrots, peeled and diced: Adds sweetness and bright orange color.
- 3 celery stalks, diced: Offers a fresh crunch and classic pot pie seasoning profile.
- 1 cup frozen peas: A pop of vibrant green and a hint of gentle sweetness.
- 1 cup frozen corn: Adds texture and a mild natural sweetness.
- 3 medium Yukon gold potatoes, diced: Creamy, tender bites that give the soup body and comfort.
- 4 cups chicken broth: The flavorful liquid foundation that ties everything together.
- 1 cup unsweetened almond milk (or milk of choice): Keeps the soup creamy without heaviness.
- 2 tablespoons flour (or gluten-free flour): Helps thicken the soup to that perfect silky consistency.
- 1 teaspoon dried thyme: Infuses the soup with earthy herb notes.
- 1 teaspoon dried rosemary: Adds a fragrant, pine-like aroma for depth.
- Salt and pepper to taste: Essential seasonings to bring every flavor to life.
- Fresh parsley for garnish: A bright, fresh finish that makes every bowl pop.
How to Make Healthy Chicken Pot Pie Soup Recipe
Step 1: Cook and Shred the Chicken
Start by heating olive oil in a large pot over medium heat. Add the chicken breasts and cook them for about 6-8 minutes on each side until they’re cooked through and golden. Once done, remove the chicken and shred it using two forks—this shredded chicken is going to be the star protein in your soup that makes every bite satisfyingly substantial.
Step 2: Sauté the Aromatics and Vegetables
In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté these together for about 5-7 minutes until the onions soften and the vegetables just start to become tender. This step builds a flavorful base with a compelling mix of sweet, savory, and aromatic notes.
Step 3: Add Potatoes, Broth, and Herbs
Next, stir in the diced Yukon gold potatoes, chicken broth, dried thyme, rosemary, and a pinch of salt and pepper. Bring everything to a gentle simmer and let it cook for 10-15 minutes until the potatoes become tender. This is when the soup starts taking shape, becoming warmer and more inviting by the minute.
Step 4: Thicken the Soup
Whisk together the unsweetened almond milk and flour in a small bowl until smooth and lump-free. Slowly pour this mixture into your soup pot, stirring constantly. Continue to simmer for another 5-7 minutes, allowing the soup to thicken to that luscious, creamy texture you crave without any heavy creams.
Step 5: Final Touches with Chicken and Veggies
Now, add the shredded chicken back into the pot along with the frozen peas and corn. Cook everything together for 2-3 minutes to heat the peas and corn through without losing their vibrant colors or fresh texture.
How to Make Healthy Chicken Pot Pie Soup Recipe: Ready to Serve
Once everything is combined and piping hot, it’s time for the finishing touch. Spoon the soup into bowls, garnish with fresh parsley, and get ready to dive into pure comfort.
How to Serve Healthy Chicken Pot Pie Soup Recipe
Garnishes
Adding fresh parsley right before serving not only brightens up each bowl visually but also adds a fresh herbal note that lifts the entire soup. If you want to get a little adventurous, a small sprinkle of freshly grated Parmesan or a dash of smoked paprika makes an incredible surprise topping.
Side Dishes
This soup is quite the dish all on its own, but pairing it with crusty whole grain bread, a simple green salad, or even a light roasted vegetable medley will round out your meal and keep things wholesome and satisfying.
Creative Ways to Present
Serving this Healthy Chicken Pot Pie Soup Recipe in mini bread bowls can turn an everyday meal into something special. Alternatively, ladle the soup over a bed of quinoa or brown rice for an unexpected twist that adds extra texture and fiber.
Make Ahead and Storage
Storing Leftovers
Your Healthy Chicken Pot Pie Soup Recipe actually tastes better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days, making it perfect for busy weekdays.
Freezing
This soup freezes beautifully! Pour cooled soup into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. Keep in mind that potatoes may slightly change texture after freezing, but the flavors will remain delicious.
Reheating
When you’re ready to enjoy leftovers, thaw frozen soup overnight in the fridge. Reheat gently on the stove over medium heat, stirring often, until warmed through. If the soup thickens too much, add a splash of chicken broth or almond milk to loosen it again.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will add even more flavor and tenderness. Just adjust your cooking time slightly as thighs can cook a bit faster and remain juicy.
Is this recipe gluten-free?
To make it gluten-free, simply use gluten-free flour or another thickener like cornstarch instead of regular flour. The rest of the ingredients are naturally gluten-free.
Can I make this vegetarian?
Yes! Substitute the chicken broth for vegetable broth and leave out the chicken or replace it with chickpeas or tofu for protein. The vegetable flavors will still shine through beautifully.
Can I use fresh peas and corn instead of frozen?
Fresh peas and corn work wonderfully here and add a lovely bite. Just add them a little earlier in the cooking process to ensure they cook through completely.
How thick should the soup be?
The consistency should be creamy but pourable—similar to a thick stew—not too runny or pasty. Adjust by adding more broth or milk if needed or simmer a few extra minutes to thicken.
Final Thoughts
This Healthy Chicken Pot Pie Soup Recipe is the ultimate comfort food that doesn’t compromise your health goals or flavor cravings. It’s easy, hearty, and bursting with wholesome goodness that will quickly become a regular in your kitchen. Give it a try, share it with loved ones, and enjoy every cozy spoonful!
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Healthy Chicken Pot Pie Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Healthy Chicken Pot Pie Soup is a comforting and nutritious take on the classic pot pie, offering all the savory flavors in a warm, hearty soup form. Packed with tender shredded chicken, fresh vegetables, and seasoned with thyme and rosemary, this recipe is perfect for a cozy meal that’s both satisfying and wholesome.
Ingredients
Chicken & Broth
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
Vegetables
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 3 medium Yukon gold potatoes, diced
Other Ingredients
- 1 tablespoon olive oil
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons flour (or gluten-free flour)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook for 6-8 minutes per side until fully cooked. Remove the chicken from the pot and shred it using two forks.
- Sauté Vegetables: In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add Potatoes and Broth: Stir in the diced Yukon gold potatoes, chicken broth, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a simmer and cook for 10-15 minutes until the potatoes are tender.
- Thicken the Soup: In a small bowl, whisk together the almond milk and flour until smooth. Pour this mixture into the pot and stir well. Allow the soup to simmer for another 5-7 minutes, stirring occasionally, until it thickens.
- Finish the Soup: Add the shredded chicken, frozen peas, and corn to the pot. Cook for an additional 2-3 minutes until the peas and corn are warmed through.
- Garnish and Serve: Remove the soup from heat. Garnish with freshly chopped parsley before serving hot for a flavorful and comforting meal.
Notes
- Use gluten-free flour if you need a gluten-free option.
- Substitute almond milk with any milk of your choice including dairy or plant-based alternatives.
- For added richness, you can use half-and-half or cream instead of almond milk.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely.
- You can add other vegetables such as mushrooms or green beans for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
