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
Scale
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
