Description
A lighter twist on a classic comfort dish, Healthy Chicken Pot Pie Soup combines tender chicken, creamy broth, and hearty vegetables for a cozy, nourishing meal without the heavy crust or excess fat.
Ingredients
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2 boneless, skinless chicken breasts or thighs, diced or shredded
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2 tablespoons olive oil
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2 medium carrots, diced
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2 celery sticks, diced
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1 medium onion, chopped
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2 cloves garlic, minced
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2 medium Yukon gold potatoes, diced
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1 cup frozen peas
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4 cups low-sodium chicken broth
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1 cup unsweetened almond milk or low-fat milk
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2 tablespoons flour or ½ cup mashed potatoes (for thickening)
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1 teaspoon fresh thyme leaves
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½ teaspoon rosemary, chopped
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Salt and black pepper, to taste
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Fresh parsley or thyme sprigs, for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery for 4–5 minutes until softened.
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Add garlic and cook for 1 minute until fragrant. Sprinkle flour or stir in mashed potatoes to start thickening.
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Gradually pour in chicken broth, stirring constantly to avoid lumps.
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Add diced potatoes, chicken, thyme, rosemary, salt, and pepper. Simmer for 20–25 minutes until the chicken is cooked and the vegetables are tender.
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Remove chicken, shred with two forks, then return it to the pot.
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Stir in almond milk or low-fat milk and peas. Heat through for 3–4 minutes without boiling.
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Taste and adjust seasoning. Garnish with fresh parsley or thyme before serving.
Notes
For extra creaminess without dairy, blend a portion of the soup and stir it back in.
Leftover or rotisserie chicken saves prep time.
To freeze, cool completely and store in freezer-safe containers for up to 3 months. Add a splash of broth or milk when reheating.
Serve with whole-grain crackers or a green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American