Healthy Chicken Pot Pie Soup is a lighter version of the classic comfort food, packed with tender chicken and wholesome vegetables like carrots, peas, and potatoes. Made without heavy cream, it’s a creamy yet healthy option perfect for a cozy meal.
Ingredients:
1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
1 cup frozen peas
1 cup frozen corn
3 medium Yukon gold potatoes, diced
4 cups chicken broth
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
Directions:
Cook the Chicken: Heat olive oil in a large pot over medium heat. Add chicken breasts and cook for 6-8 minutes per side, or until fully cooked. Remove from the pot and shred with two forks.
Sauté Vegetables: In the same pot, add diced onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
Add Broth and Potatoes: Stir in diced potatoes, chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes until the potatoes are tender.
Make the Soup Creamy: In a small bowl, whisk almond milk with flour until smooth. Slowly stir this mixture into the soup and simmer for an additional 5-7 minutes, until the soup thickens.
Add Chicken and Veggies: Stir in shredded chicken, frozen peas, and corn. Simmer for 2-3 more minutes to heat through.
Serve: Garnish with fresh parsley and serve hot.
Serving Tips:
Garnish for Extra Flavor: Serve the soup hot and garnish with freshly chopped parsley or a sprinkle of cracked black pepper for a fresh touch.
Pair with Sides: Pair it with crusty whole grain bread or a light side salad for a complete meal. You can even serve it with homemade biscuits for a true pot pie vibe!
Custom Toppings: For added texture, consider topping with crunchy croutons or a drizzle of olive oil for richness.
Portion Control: Ladle the soup into individual bowls and keep toppings on the side so everyone can customize their bowl.
Storage Tips:
Refrigeration: Store leftover Healthy Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 4 days.
Freezing: This soup freezes well. Let the soup cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stovetop over medium heat.
Reheating: To reheat, warm the soup gently over low heat on the stovetop, stirring occasionally. You may need to add a splash of broth or water to thin the soup as it thickens upon cooling.
Avoid Overheating: When reheating, avoid boiling the soup, as this can cause the vegetables to become too soft and the creamy texture to change.
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FAQs:
Can I use a different type of milk instead of almond milk?
Yes! You can substitute almond milk with any milk of your choice, such as oat milk, coconut milk, or regular dairy milk. Just keep in mind that using dairy milk or coconut milk will make the soup creamier, while plant-based alternatives like oat milk will keep it light.
Can I make this soup gluten-free?
Absolutely! To make this soup gluten-free, simply use gluten-free flour or a thickener like cornstarch in place of regular flour. Be sure that the chicken broth you use is also gluten-free.
Can I add other vegetables to the soup?
Yes! Feel free to customize the soup by adding your favorite veggies. Some great options include green beans, spinach, or mushrooms. Just be sure to adjust the cooking time based on the vegetables you add to ensure they are tender.
How do I prevent the soup from becoming too thick when reheating?
As the soup cools, it may thicken. When reheating, simply add a splash of chicken broth, water, or extra milk to reach your desired consistency. Heat gently to avoid overcooking the veggies or altering the texture.
Conclusion:
Healthy Chicken Pot Pie Soup is a lighter, nutritious version of the classic comfort food, packed with vegetables and tender chicken. It’s creamy without the heavy cream, making it perfect for a wholesome meal. Enjoy it fresh, or store leftovers for easy reheating!
📖 Recipe:
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Healthy Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
If you’re craving a comforting bowl of chicken pot pie but want a healthier option, this Healthy Chicken Pot Pie Soup is the perfect solution. This recipe transforms the classic chicken pot pie into a nutritious, creamy soup that’s packed with vegetables and tender chicken. Best of all, it’s made without heavy cream, making it a lighter alternative that doesn’t skimp on flavor.
Ingredients
1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
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
4 cups chicken broth
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
- Heat olive oil in a large pot and cook the chicken for 6-8 minutes per side. Remove and shred.
- In the same pot, sauté onion, garlic, carrots, and celery for 5-7 minutes.
- Add diced potatoes, chicken broth, thyme, rosemary, salt, and pepper. Simmer for 10-15 minutes until potatoes are tender.
- Whisk almond milk and flour in a bowl until smooth, then stir into the soup. Simmer for another 5-7 minutes until thickened.
- Add shredded chicken, peas, and corn, and cook for 2-3 more minutes.
- Garnish with fresh parsley and serve hot.
Notes
This recipe can be made gluten-free by using gluten-free flour.
For a thicker consistency, add a bit more flour. If too thick, thin it out with extra broth.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 300 kcal per serving
