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Healthy Chicken Pot Pie Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 38 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/healthy-chicken-pot-pie-soup-recipe-2/