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
2 boneless, skinless chicken breasts or thighs, diced or shredded
2 tablespoons olive oil
2 medium carrots, diced
2 celery sticks, diced
1 medium onion, chopped
2 cloves garlic, minced
2 medium Yukon gold potatoes, diced
1 cup frozen peas
4 cups low-sodium chicken broth
1 cup unsweetened almond milk or low-fat milk
2 tablespoons flour or ½ cup mashed potatoes (for thickening)
1 teaspoon fresh thyme leaves
½ teaspoon rosemary, chopped
Salt and black pepper, to taste
Fresh parsley or thyme sprigs, for garnish
Instructions
Heat olive oil in a large pot over medium heat. Sauté onions, carrots, and celery for 4–5 minutes until softened.
Add garlic and cook for 1 minute until fragrant. Sprinkle flour or stir in mashed potatoes to start thickening.
Gradually pour in chicken broth, stirring constantly to avoid lumps.
Add diced potatoes, chicken, thyme, rosemary, salt, and pepper. Simmer for 20–25 minutes until the chicken is cooked and the vegetables are tender.
Remove chicken, shred with two forks, then return it to the pot.
Stir in almond milk or low-fat milk and peas. Heat through for 3–4 minutes without boiling.
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