If you are looking for a comforting and nourishing meal that brings all the cozy flavors of a classic pot pie without the fuss of crust or heaviness, this Healthy Chicken Pot Pie Soup Recipe is an absolute game-changer. Imagine tender, shredded chicken swimming in a velvety, herb-infused broth loaded with vibrant vegetables and perfectly cooked potatoes. Every spoonful offers a warm hug of flavor and goodness, making it an ideal dish for family dinners or a satisfying lunch that doesn’t weigh you down. The blend of fresh ingredients and careful seasoning creates a hearty, wholesome experience that feels indulgent yet stays on the lighter side.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that come together beautifully to deliver incredible taste, texture, and color. Each item is essential, adding layers of flavor and nutrition that make the soup both wholesome and appealing.
- 1 lb boneless, skinless chicken breasts: Provides lean protein that becomes wonderfully tender when shredded.
- 1 tablespoon olive oil: Used for sautéing to add a mild, fruity richness and help soften the vegetables.
- 1 onion, diced: Offers a natural sweetness and depth when cooked down.
- 3 cloves garlic, minced: Infuses the soup with a warm, savory aroma and a bit of a kick.
- 3 carrots, peeled and diced: Bring a subtle sweetness and bright orange color.
- 3 celery stalks, diced: Adds a fresh, slightly peppery crunch.
- 1 cup frozen peas: Pops of green that add a tender bite and sweetness.
- 1 cup frozen corn: Offers a lovely juicy texture with a hint of natural sugar.
- 3 medium Yukon gold potatoes, diced: Create a creamy, hearty base to the soup with their buttery flavor.
- 4 cups chicken broth: The flavorful liquid foundation that brings everything together.
- 1 cup unsweetened almond milk (or milk of choice): Keeps the soup creamy without adding dairy heaviness.
- 2 tablespoons flour (or gluten-free flour): The secret to a luscious, thickened broth that clings perfectly to all the ingredients.
- 1 teaspoon dried thyme: Provides an earthy, slightly minty herbal note.
- 1 teaspoon dried rosemary: Adds fragrant pine and lemon undertones.
- Salt and pepper to taste: Essential seasonings that bring balance and brightness.
- Fresh parsley for garnish: A fresh pop of color and mild herbal freshness to finish the dish.
How to Make Healthy Chicken Pot Pie Soup Recipe
Step 1: Cook and Shred the Chicken
Start by heating your olive oil in a large pot over medium heat. Place the chicken breasts in and cook them thoroughly, about 6 to 8 minutes per side. Once golden and cooked through, remove the chicken from the pot and shred it into bite-sized pieces. This tender shredded chicken will be the heart of your soup, providing that satisfying protein punch.
Step 2: Sauté the Vegetables
Using the same pot (no need to wash it!), add diced onion, minced garlic, carrots, and celery. Sauté these until they’re soft and fragrant, about 5 to 7 minutes. This step deepens the flavors and ensures a perfect vegetable base for your soup that carries that classic pot pie aroma.
Step 3: Simmer with Potatoes and Herbs
Add the diced Yukon gold potatoes along with the chicken broth, dried thyme, dried rosemary, salt, and pepper. Bring everything to a gentle simmer and let it cook for 10 to 15 minutes until the potatoes become tender and the flavors meld beautifully. This is where the soup starts to transform into something truly comforting.
Step 4: Thicken the Soup
In a separate bowl, whisk together the almond milk and flour until completely smooth. Slowly stir this mixture into the simmering pot and cook for another 5 to 7 minutes. The soup will thicken into a creamy, luscious consistency that mimics the richness of classic pot pie filling but stays healthy and light.
Step 5: Add Chicken and Vegetables
Return the shredded chicken to the pot and toss in the frozen peas and corn. Cook for an additional 2 to 3 minutes just until the peas and corn are heated through and maintain their bright taste and color. This final step keeps the soup vibrant and packed with textures.
Step 6: Garnish and Serve
Turn off the heat, sprinkle in fresh parsley, and give the soup a gentle stir. Ladle it into bowls and prepare to dig into a warm, aromatic bowl of pure happiness!
How to Serve Healthy Chicken Pot Pie Soup Recipe
Garnishes
Fresh parsley is my go-to garnish for this soup, as it adds brightness and a lovely herbal freshness at the end. If you want an extra touch, a sprinkle of freshly ground black pepper or a few croutons can add nice texture and zing.
Side Dishes
This soup shines on its own, but if you’re looking to round out the meal, light sides like a crisp green salad or crusty whole-grain bread are perfect companions. They provide a nice contrast in texture and make the meal feel that much more satisfying.
Creative Ways to Present
For a fun twist, serve the Healthy Chicken Pot Pie Soup Recipe in hollowed-out mini bread bowls or small cast iron skillets. This adds a rustic, charming feel and makes each portion feel special. You could also top with a sprinkle of shredded cheese or a dollop of Greek yogurt for extra creaminess without overdoing the calories.
Make Ahead and Storage
Storing Leftovers
This soup keeps exceptionally well in the fridge for up to 4 days. Store it in an airtight container to preserve the freshness and flavors, making it an ideal option for meal prep or quick lunches and dinners during busy weeks.
Freezing
If you want to keep this Healthy Chicken Pot Pie Soup Recipe on hand for longer, freeze it in portioned containers or freezer-safe bags. It freezes beautifully, retaining its texture and flavor for up to 3 months. Just be sure to cool it completely before freezing.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. If the soup seems too thick after refrigeration or freezing, add a splash of broth or almond milk to loosen it up and bring back that creamy consistency.
FAQs
Can I use a different type of milk?
Absolutely! While unsweetened almond milk works great for a light creaminess, you can substitute with any milk you prefer, including cow’s milk, oat milk, or soy milk. Just choose an unsweetened version to keep the flavors balanced.
Is this soup gluten-free?
This soup can easily be made gluten-free by using gluten-free flour in place of all-purpose flour for thickening. The rest of the ingredients are naturally gluten-free, so it’s a safe and delicious option for those with gluten sensitivities.
Can I use leftover cooked chicken?
Yes, leftover shredded chicken works perfectly. Just add it in Step 5 to warm through along with the peas and corn. It’s a smart way to save time and still enjoy the full flavor of the soup.
What can I add to make it more filling?
If you want to bulk up this Healthy Chicken Pot Pie Soup Recipe, try adding cooked quinoa, brown rice, or barley. These additions boost the fiber and make the soup even more satisfying without losing its charm.
Can I use fresh vegetables instead of frozen?
Definitely! Fresh peas and corn are wonderful in this soup, just add them towards the end of cooking so they don’t lose their vibrant color and texture. Frozen veggies are convenient and nutritious but fresh will also shine beautifully.
Final Thoughts
This Healthy Chicken Pot Pie Soup Recipe is such a joy to make and enjoy. It feels like a warm embrace in a bowl, combining wholesome ingredients with big, comforting flavors that everyone will love. Whether you’re cooking for family, meal prepping, or just craving a cozy soup, this recipe delivers all the goodness without any guilt. Give it a try and let it become one of your go-to dishes for both everyday meals and special moments.
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: Low Fat
Description
This Healthy Chicken Pot Pie Soup offers all the comforting flavors of classic chicken pot pie in a warm, hearty soup form. Made with boneless, skinless chicken breasts, fresh vegetables, and a creamy broth thickened with almond milk and flour, this dish is perfect for a nutritious and satisfying meal that is easy to prepare in under an hour.
Ingredients
Chicken
- 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
Broth & Seasonings
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Creamy Base
- 1 cup unsweetened almond milk (or milk of choice)
- 2 tablespoons flour (or gluten-free flour)
Garnish
- Fresh parsley for garnish
Instructions
- Cook the Chicken: Heat the olive oil in a large pot over medium heat. Add the chicken breasts and cook for 6-8 minutes per side until they are cooked through and no longer pink inside. Remove the chicken from the pot and shred it using two forks.
- Sauté the Vegetables: In the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Sauté them for 5-7 minutes until the vegetables start to soften and become fragrant.
- Simmer Potatoes and Broth: Add the diced Yukon gold potatoes, chicken broth, dried thyme, dried rosemary, salt, and pepper to the pot. Bring the soup to a simmer and cook for 10-15 minutes until the potatoes are tender.
- Make Creamy Base and Thicken Soup: In a small bowl, whisk together the almond milk and flour until smooth. Slowly stir this mixture into the soup to combine. Continue simmering the soup for another 5-7 minutes, allowing it to thicken to a creamy consistency.
- Add Final Ingredients: Stir in the shredded chicken, frozen peas, and frozen corn. Cook the soup for an additional 2-3 minutes until the peas and corn are heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with fresh parsley. Serve hot and enjoy your comforting healthy chicken pot pie soup.
Notes
- For a dairy-free version, use unsweetened almond or other plant-based milk as suggested.
- You can substitute the chicken breasts with cooked rotisserie chicken for a quicker version.
- For gluten-free options, use gluten-free flour instead of all-purpose flour.
- If the soup is too thick, add a little more chicken broth or milk to reach your desired consistency.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
