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.
Related Recipes:
FAQs:
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:
PrintHealthy 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
Keywords: Healthy chicken pot pie soup, light chicken pot pie soup, dairy-free chicken pot pie soup, healthy comfort food, gluten-free chicken soup