Healthy Chicken Pot Pie Soup Recipe

When the weather calls for something cozy yet nourishing, Healthy Chicken Pot Pie Soup answers with a bowl full of creamy comfort without any guilt. This lighter take on a classic favorite packs in all the hearty flavors and creamy textures you crave, thanks to lean chicken, plenty of colorful veggies, and a velvety broth that warms you from the inside out. Whether it’s a weeknight dinner or a weekend meal with friends, this Healthy Chicken Pot Pie Soup fits the bill, offering both wholesome goodness and a flavor-packed experience that’ll have everyone asking for seconds.

Ingredients You’ll Need

Gathering your ingredients is half the fun, and for this soup, every element—from the simplest veggie to the aromatic herbs—plays an important part in creating that classic, nostalgic flavor. Even better, all of these are easy to find and ready to help you whip up something truly comforting in a flash.

  • Olive oil: The perfect heart-healthy base for sautéing that brings out the best in your veggies.
  • Yellow onion (diced): Sweet and savory, onions start the flavor party right from the beginning.
  • Garlic (minced): Just two cloves add layers of depth and aroma—skip it at your own risk!
  • Carrots (sliced): These add color, sweetness, and a satisfying bite to every spoonful.
  • Celery stalks (sliced): Classic in pot pie, they bring a gentle earthiness that rounds out the broth.
  • Dried thyme: Essential for that savory, herbal backbone; don’t hesitate to use a little extra if you love it.
  • Dried rosemary: Adds a subtle woodsy note, making the soup taste like it simmered all day.
  • Salt: A half teaspoon is the perfect starting point—taste and tweak to match your brood’s preferences.
  • Black pepper: Just a sprinkle for background warmth, but add more if you want a peppery punch.
  • All-purpose or whole wheat flour: Either will work to create that irresistible, lightly thickened texture.
  • Low-sodium chicken broth: The broth is the backbone—opt for low sodium to control the flavor and saltiness.
  • Unsweetened almond milk or low-fat milk: Either option keeps things creamy but light; try almond milk for dairy-free bliss.
  • Cooked shredded chicken breast: Time-saver alert! Rotisserie chicken or cooked leftovers work perfectly here.
  • Frozen peas: Toss them in straight from the freezer for vibrant color and a pop of sweetness.
  • Frozen corn: Another freezer staple that adds beautiful, sunny color and delicious little bursts of flavor.
  • Fresh parsley (garnish): A final sprinkle of green brings everything together and adds a fresh finish.

How to Make Healthy Chicken Pot Pie Soup

Step 1: Sauté the Aromatic Veggies

Start by heating your olive oil in a large pot over medium heat. Once it’s shimmering, toss in the diced onion, garlic, sliced carrots, and celery. Stir everything together and let them cook for 5 to 6 minutes until the onions are soft and translucent and the aroma fills the kitchen. This gentle sauté builds the all-important flavor base for your Healthy Chicken Pot Pie Soup—don’t rush it!

Step 2: Add the Herbs and Seasoning

Stir in the dried thyme, rosemary, salt, and black pepper. This is your moment to infuse the veggies with those classic, comforting pot pie flavors. Give it a good mix and let it cook for about a minute so the herbs can bloom and the kitchen starts to smell like pure comfort.

Step 3: Thicken with Flour

Sprinkle the flour right over the veggie and herb mixture. Stir until everything is evenly coated and the flour seems to disappear. Let it cook for another minute, which helps eliminate any raw flour taste and sets you up for that signature, velvety texture.

Step 4: Add Broth and Milk for a Creamy Broth

Slowly pour in the chicken broth while stirring constantly, which keeps things lump-free and smooth. Follow with the milk of your choice—either unsweetened almond milk for a dairy-free version or low-fat milk for extra creaminess. Bring everything to a gentle boil so the flavors meld and the soup starts to thicken, about 15 to 20 minutes.

Step 5: Add Chicken and Veggies

Stir in your shredded chicken breast, frozen peas, and frozen corn. Simmer for about 5 minutes, just until everything is heated through and the soup looks as inviting as it tastes. At this stage, you can adjust the seasoning—add a pinch more salt or a crank of pepper, if needed. Your Healthy Chicken Pot Pie Soup is officially ready to serve!

How to Serve Healthy Chicken Pot Pie Soup

Healthy Chicken Pot Pie Soup Recipe - Recipe Image

Garnishes

A fresh sprinkle of chopped parsley makes such a difference, both visually and flavor-wise. If you’re feeling extra fancy, a crack of black pepper or a few thyme leaves on top add even more warmth and charm. For those who love a creamy touch, a swirl of almond milk or a dollop of Greek yogurt is heavenly.

Side Dishes

This soup pairs perfectly with whole grain biscuits, crusty sourdough, or even a simple green salad. If you’re aiming for extra comfort, consider baking a batch of homemade rolls or serving with baked sweet potatoes on the side. Honestly, anything that can help you sop up the last drops of that luscious broth will do the trick!

Creative Ways to Present

For a fun twist, ladle the soup into mini bread bowls or serve in wide mugs for a cozy, handheld feel. It’s a stunner in small ramekins at a dinner party, or even portioned out in thermoses for a picnic. Don’t be surprised if your guests are delighted by these playful, personal touches!

Make Ahead and Storage

Storing Leftovers

Let any leftover Healthy Chicken Pot Pie Soup cool to room temperature before transferring it to airtight containers. Stored in the fridge, it’ll stay fresh and delicious for up to 4 days. The flavors deepen as it sits, making for an even tastier lunch the next day!

Freezing

This soup is truly freezer-friendly! Simply let it cool fully, then portion it into freezer-safe containers or zip-top bags (leave a little space for expansion). It’ll keep well for up to three months. Just note that the texture may change a bit with thawing, but a gentle stir on reheating brings it right back.

Reheating

To reheat, simply pour your Healthy Chicken Pot Pie Soup into a saucepan and warm over low-medium heat, stirring occasionally until hot. If the soup seems extra thick after storing, add a splash of broth or milk to loosen it up. For microwave reheating, cover loosely and heat in short bursts, stirring between each, until piping hot.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Rotisserie chicken is a fantastic shortcut for Healthy Chicken Pot Pie Soup, adding flavor while saving you time. Just shred and add as directed.

What makes this version healthier than traditional chicken pot pie?

This recipe uses less fat, skips heavy cream, adds extra veggies, and relies on lean protein—all with creative dairy-free and whole grain options. You still get that nostalgic flavor and hearty texture, only lighter!

Can I make this soup gluten free?

Yes! Swap the flour for your favorite gluten-free blend (like a cup-for-cup mix) and double-check your broth and other ingredients for hidden gluten.

What vegetables can I add or swap?

Feel free to add diced potatoes, chopped cauliflower, green beans, or even spinach. This Healthy Chicken Pot Pie Soup is wonderfully flexible; toss in what you have and love!

Is it okay to use chicken thighs instead of chicken breast?

You bet! Chicken thighs add a bit more richness and stay tender and juicy in the soup. Just use shredded, cooked thighs in place of the breast.

Final Thoughts

If you’re searching for a recipe that brings all the comfort of a classic pot pie, but in a nourishing, soul-soothing bowl, this Healthy Chicken Pot Pie Soup is just waiting for a spot in your weeknight rotation. I hope you’ll give it a try soon—and when you do, don’t forget to savor every creamy, veggie-packed spoonful!

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Healthy Chicken Pot Pie Soup Recipe

Healthy Chicken Pot Pie Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 27 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Non-Vegetarian

Description

This Healthy Chicken Pot Pie Soup is a comforting and flavorful twist on the classic pot pie. Packed with tender chicken, colorful veggies, and a creamy broth, it’s a satisfying meal for any day of the week.


Ingredients

Soup:

  • 1 tablespoon olive oil
  • 1 small yellow onion (diced)
  • 2 cloves garlic (minced)
  • 3 medium carrots (sliced)
  • 2 celery stalks (sliced)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour or whole wheat flour
  • 4 cups low-sodium chicken broth
  • 1 cup unsweetened almond milk or low-fat milk
  • 2 cups cooked shredded chicken breast
  • 1 cup frozen peas
  • 1 cup frozen corn

For Garnish:

  • Fresh parsley


Instructions

  1. Heat olive oil: In a large pot over medium heat, sauté onion, garlic, carrots, and celery until tender.
  2. Add spices and flour: Stir in thyme, rosemary, salt, and pepper. Sprinkle flour over the vegetables and cook briefly.
  3. Add liquids: Gradually pour in chicken broth and milk, bring to a boil, then simmer until slightly thickened.
  4. Finish the soup: Stir in chicken, peas, and corn. Simmer until heated through. Adjust seasoning and serve garnished with parsley.

Notes

  • For a dairy-free version, use oat milk or a plain nut milk.
  • Add diced potatoes or cauliflower for extra heartiness.
  • Pairs well with whole grain biscuits or crusty bread on the side.

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