If you’re craving the comforting flavors of a classic chicken pot pie but want something lighter, this Healthy Chicken Pot Pie Soup Recipe is exactly what you need. It perfectly balances creamy, savory broth with tender chicken and vibrant vegetables, all simmered together into a heartwarming bowl that feels indulgent yet nourishing. Every spoonful brings you that cozy feeling of home-cooked goodness, without the heaviness, making it a fantastic go-to meal any day of the week.
Ingredients You’ll Need
This Healthy Chicken Pot Pie Soup Recipe relies on straightforward ingredients that combine to create deep flavor and satisfying texture. Each one plays an important role in building layers of taste and a vibrant palette of colors to brighten your bowl.
- 1 lb boneless, skinless chicken breasts: The lean protein base that makes this soup hearty and satisfying.
- 1 tablespoon olive oil: For sautéing the chicken and vegetables, adding a subtle fruity richness.
- 1 onion, diced: Adds sweetness and depth to the soup’s flavor foundation.
- 3 cloves garlic, minced: Brings warmth and aromatic intensity to the broth.
- 3 carrots, peeled and diced: Provide natural sweetness and vibrant color.
- 3 celery stalks, diced: Adds a subtle freshness and crunchy texture contrast.
- 1 cup frozen peas: Small bursts of sweetness and a pop of green.
- 1 cup frozen corn: Delivers a gentle crunch and mellow, natural sweetness.
- 3 medium Yukon gold potatoes, diced: Adds a creamy, tender body to each spoonful.
- 4 cups chicken broth: The flavorful liquid base that ties everything together.
- 1 cup unsweetened almond milk (or milk of choice): Creates a creamy texture without heaviness.
- 2 tablespoons flour (or gluten-free flour): Used to thicken the soup into that perfect pot pie consistency.
- 1 teaspoon dried thyme: Offers herbal notes that complement the savory chicken beautifully.
- 1 teaspoon dried rosemary: Adds a fragrant, piney flavor enhancing the overall warmth.
- Salt and pepper to taste: Essential seasonings to bring out the best in every ingredient.
- Fresh parsley for garnish: A bright finishing touch that adds freshness and visual appeal.
How to Make Healthy Chicken Pot Pie Soup Recipe
Step 1: Cook and shred the chicken
Start by heating the olive oil in a large pot and cook the chicken breasts for about 6 to 8 minutes on each side, until fully cooked and golden. Once done, remove the chicken and shred it with two forks. This shredded chicken will be the hearty protein star that soaks up all the delicious soup flavors.
Step 2: Sauté the aromatic vegetables
In the same pot, toss in the diced onion, minced garlic, carrots, and celery. Sauté these veggies for 5 to 7 minutes until they become tender and fragrant. This step builds the flavor base – those veggies infuse the broth with sweetness and depth you’ll love.
Step 3: Simmer potatoes with broth and herbs
Add the diced Yukon gold potatoes to the pot along with the chicken broth, thyme, rosemary, salt, and pepper. Let everything simmer gently for 10 to 15 minutes until the potatoes are tender but not falling apart. This slow simmering melds the flavors beautifully and softens the potatoes for a creamy texture.
Step 4: Thicken the soup with almond milk and flour
In a separate bowl, whisk together the almond milk and flour until smooth. Then stir this mixture into the simmering soup. Continue cooking for another 5 to 7 minutes, allowing the soup to thicken into a creamy, luscious consistency that perfectly mimics pot pie filling.
Step 5: Add chicken, peas, and corn
Return the shredded chicken to the pot along with the frozen peas and corn. Cook everything together for an additional 2 to 3 minutes to warm through and combine the flavors. The peas and corn add delightful pockets of sweetness and texture contrast in every bite.
Step 6: Garnish and serve hot
Finish your Healthy Chicken Pot Pie Soup Recipe by sprinkling fresh parsley on top. This final touch adds a burst of color and fresh herbal brightness, inviting you to dive into a warm bowl of comforting goodness.
How to Serve Healthy Chicken Pot Pie Soup Recipe
Garnishes
Fresh parsley is the classic and fresh choice, but you can also try a sprinkle of freshly grated Parmesan or a pinch of smoked paprika for an extra flavor kick. Crispy whole-grain croutons or a dollop of Greek yogurt can also add texture and creaminess.
Side Dishes
Serve this soup alongside a crisp green salad for a refreshing contrast or some warm, crusty whole-grain bread to soak up every last drop of the savory broth. Roasted vegetables or a simple slaw also pair beautifully with this meal to keep it light yet satisfying.
Creative Ways to Present
For a fun twist, serve this soup in mini bread bowls for a charming presentation. You can also ladle it into mason jars for a cozy lunch-to-go option. Adding a sprinkle of toasted nuts or seeds on top can give an unexpected but delightful crunch.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Refrigerate for up to 3 to 4 days. The flavors may deepen even more overnight, making leftovers just as delicious, if not better, than the first serving.
Freezing
This Healthy Chicken Pot Pie Soup Recipe freezes very well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. To prevent texture changes, avoid adding fresh herbs until after reheating.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally until warmed through. If the soup has thickened too much in the fridge or freezer, simply add a splash of broth or milk to loosen the consistency before serving.
FAQs
Can I use leftover cooked chicken in this recipe?
Absolutely! Leftover cooked chicken works wonderfully and can save you time. Just add it during the final step along with the peas and corn to warm through.
Is there a dairy-free option for this soup?
Yes, the recipe calls for unsweetened almond milk, but you can use any plant-based milk of your choice, like oat or soy milk, to keep it dairy-free without sacrificing creaminess.
Can I make this soup gluten-free?
Definitely! Use gluten-free flour in place of regular flour when thickening the soup. It will still have the same lovely texture and flavor.
What can I substitute for potatoes if I want fewer carbs?
Cauliflower florets make a great low-carb alternative. Dice them into small pieces and simmer until tender. They will add creaminess and bulk without the starch.
How do I make the soup more filling without adding calories?
Adding more vegetables like mushrooms, spinach, or kale can boost fiber and nutrients while keeping the calories low. They also enhance flavor and texture for a heartier meal.
Final Thoughts
There is something truly special about a bowl of warm soup that feels like a hug on a chilly day, and this Healthy Chicken Pot Pie Soup Recipe hits that note perfectly. It manages to be comforting, creamy, and vibrant without compromising on healthfulness. I can’t wait for you to try it out and discover how simple ingredients come together to make such a delightful meal that everyone will love and ask for again.
Print
Healthy Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Healthy Chicken Pot Pie Soup is a comforting and nutritious twist on the classic pot pie. Featuring shredded chicken, fresh vegetables, and a creamy almond milk base, this soup is perfect for a wholesome weeknight meal. It’s naturally thickened with flour and packed with flavor from herbs like thyme and rosemary. Gluten-free and low in saturated fat, this soup combines hearty ingredients for a satisfying and guilt-free dish.
Ingredients
Protein and Fats
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
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
Liquids and Thickeners
- 4 cups chicken broth
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons flour (or gluten-free flour)
Herbs and Spices
- 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 on each side until fully cooked. Remove the chicken and shred it using two forks.
- Sauté vegetables: In the same pot, add diced onion, minced garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables soften and become fragrant.
- Simmer the base: Add diced potatoes, chicken broth, dried thyme, dried rosemary, salt, and pepper to the pot. Bring to a gentle simmer and cook for 10-15 minutes until the potatoes are tender.
- Thicken the soup: In a small bowl, whisk together almond milk and flour until smooth. Stir this mixture into the soup and continue simmering for 5-7 minutes until the soup thickens slightly.
- Add remaining ingredients: Stir in the shredded chicken, frozen peas, and frozen corn. Cook for an additional 2-3 minutes until everything is heated through.
- Garnish and serve: Remove from heat, garnish with fresh parsley, and serve the soup hot for a delicious and comforting meal.
Notes
- For a dairy option, substitute almond milk with regular milk or cream.
- Use gluten-free flour to make the soup gluten-free.
- Feel free to add other vegetables like green beans or mushrooms for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent the milk from curdling.
- Use fresh herbs instead of dried for a more vibrant taste if preferred.
