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