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
Scale
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.
