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
- Heat olive oil: In a large pot over medium heat, sauté onion, garlic, carrots, and celery until tender.
- Add spices and flour: Stir in thyme, rosemary, salt, and pepper. Sprinkle flour over the vegetables and cook briefly.
- Add liquids: Gradually pour in chicken broth and milk, bring to a boil, then simmer until slightly thickened.
- 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.
