If you’re craving a cozy, comforting meal that won’t weigh you down, this Healthy Chicken Pot Pie Soup Recipe is an absolute game-changer. Imagine all the hearty, savory flavors of a classic chicken pot pie transformed into a warm, silky soup packed with tender chicken, vibrant veggies, and a luscious, creamy broth—all made with wholesome ingredients that feel good to enjoy. It’s an easy-to-make dish that nails that perfect balance between nourishing and indulgent, perfect for any night when you want something filling without the guilt.
Ingredients You’ll Need
These ingredients are simple, fresh, and carefully selected to build layers of flavor and texture in your soup. Each item plays a crucial role, whether it’s the tender chicken for protein, the potatoes and veggies for body and color, or the herbs that give the dish its inviting aroma.
- 1 lb boneless, skinless chicken breasts: Lean protein that will shred beautifully and soak up all the flavors.
- 1 tablespoon olive oil: For sautéing the chicken and vegetables with a hint of richness.
- 1 onion, diced: Adds natural sweetness and depth to the base of the soup.
- 3 cloves garlic, minced: Delivers a warm, aromatic punch that wakes up your taste buds.
- 3 carrots, peeled and diced: Provide subtle sweetness and a pop of vibrant color.
- 3 celery stalks, diced: Offer a refreshing crunch that balances the softness of the other ingredients.
- 1 cup frozen peas: Adds bursts of color and a touch of natural sweetness.
- 1 cup frozen corn: Brings a mellow, sunny flavor that complements the savory broth.
- 3 medium Yukon gold potatoes, diced: Their creamy texture helps thicken the soup naturally.
- 4 cups chicken broth: The flavorful foundation tying everything together with warmth and richness.
- 1 cup unsweetened almond milk (or milk of choice): Creates a smooth, light creaminess without overpowering the dish.
- 2 tablespoons flour (or gluten-free flour): Used to thicken the soup and achieve that comforting pot pie consistency.
- 1 teaspoon dried thyme: Infuses a subtle earthiness that perfectly complements the chicken.
- 1 teaspoon dried rosemary: Adds a fragrant, woodsy note for depth and complexity.
- Salt and pepper to taste: Essential seasonings that bring all the flavors to life.
- Fresh parsley for garnish: A fresh, vibrant touch that brightens each bowl before serving.
How to Make Healthy Chicken Pot Pie Soup Recipe
Step 1: Cook and Shred the Chicken
Start by heating olive oil in a large pot over medium heat, then sear the chicken breasts for 6 to 8 minutes per side until they’re lightly golden and cooked through. This searing step locks in juices and adds a subtle depth of flavor to the meat. Remove the chicken from the pot and set it aside to cool slightly before shredding it into tender, bite-sized pieces.
Step 2: Sauté the Vegetables
In the same pot, toss in the diced onion, minced garlic, carrots, and celery. Sauté these together for 5 to 7 minutes until they soften and become fragrant. This combination creates the aromatic backbone of your soup, giving it much of its inviting warmth and complexity. Don’t rush this step—softened vegetables make all the difference.
Step 3: Add Potatoes, Broth, and Herbs
Next, stir in the diced Yukon gold potatoes, chicken broth, dried thyme, and rosemary, along with salt and pepper to taste. Bring everything to a simmer, allowing the potatoes to cook through and absorb those wonderful herb flavors, typically about 10 to 15 minutes. This simmering process builds the hearty, satisfying character your soup needs to truly feel like a pot pie experience in a bowl.
Step 4: Thicken the Soup
Whisk together the unsweetened almond milk and flour in a small bowl until smooth, then slowly pour the mixture into your simmering soup. Continue cooking for another 5 to 7 minutes, stirring occasionally, until the broth thickens slightly and becomes silky. This step ensures you get that velvety texture reminiscent of a comforting pot pie filling, but in a light, healthy format.
Step 5: Finish with Chicken and Veggies
Finally, add the shredded chicken back into the pot along with the frozen peas and corn. Cook for an additional 2 to 3 minutes until everything is heated through. These last minutes blend the hearty protein with sweet bursts of veggies for a perfectly balanced bite every time you scoop into your bowl.
Step 6: Garnish and Serve
Sprinkle fresh parsley over each bowl just before serving to add a pop of color and fresh herbal brightness that elevates this already amazing Healthy Chicken Pot Pie Soup Recipe.
How to Serve Healthy Chicken Pot Pie Soup Recipe
Garnishes
Fresh parsley is a classic choice, but you can also experiment with a sprinkle of grated Parmesan or a few crunchy whole-grain croutons. These touches add both visual appeal and subtle contrasting textures that make each spoonful even more delightful.
Side Dishes
This soup shines all on its own but pairs beautifully with a crisp green salad or some warm crusty bread for soaking up every last drop. If you want to keep things light and on-theme, opt for multigrain or sourdough options that complement the wholesome ingredients of the soup.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or in individual ramekins topped with a sprinkle of cheese and a quick broil for a melt-in-your-mouth experience. Sharing this soup at gatherings? Set out toppings like chopped chives, shredded cheese, or cooked bacon so everyone can personalize their bowl.
Make Ahead and Storage
Storing Leftovers
Cool leftover soup completely before transferring to an airtight container. It will stay fresh in the refrigerator for up to 3 days, allowing you to enjoy this Healthy Chicken Pot Pie Soup Recipe anytime without any extra hassle.
Freezing
You can freeze this soup for up to 2 months. Just be sure to leave some room at the top of the container because the liquid expands when it freezes. Thaw in the fridge overnight before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much after chilling, simply add a splash of chicken broth or milk to restore that perfect creamy texture.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred it and add it towards the end of cooking along with the peas and corn, skipping the initial chicken cooking step.
Can this recipe be made dairy-free?
Yes, it’s already set up to be dairy-free by using unsweetened almond milk instead of cream or regular milk, making it a perfect option for those avoiding dairy.
What can I substitute if I don’t have Yukon gold potatoes?
You can use russet or red potatoes as substitutes, though Yukon golds offer a creamier texture. Just keep the size consistent so they cook evenly.
Is it possible to make this soup vegetarian?
To make a vegetarian version, swap the chicken broth for vegetable broth and use plant-based protein or omit meat completely. The herbs and veggies will still make it deliciously hearty.
Can I add other vegetables to the soup?
Definitely! Feel free to stir in mushrooms, green beans, or even spinach to customize the soup to your liking while keeping it wholesome and colorful.
Final Thoughts
This Healthy Chicken Pot Pie Soup Recipe is like a warm hug on a chilly day and a wonderful way to enjoy the comforting flavors of a classic pot pie with a lighter, nutritious twist. Whether you’re new to making soups or a seasoned home cook, it’s sure to become a favorite in your recipe collection. So grab your ingredients and give it a try—you’re going to love how easy and satisfying this dish is!
Print
Healthy Chicken Pot Pie Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Healthy Chicken Pot Pie Soup is a comforting and nutritious twist on the classic chicken pot pie, transformed into a creamy, hearty soup. Packed with tender shredded chicken, wholesome vegetables, and a flavorful broth thickened with almond milk and flour, this recipe provides a warm, satisfying meal perfect for any day. It’s easy to prepare and serves six, making it ideal for family dinners or meal prepping.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts
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
Liquids & Broth
- 4 cups chicken broth
- 1 cup unsweetened almond milk (or milk of choice)
Others
- 1 tablespoon olive oil
- 2 tablespoons flour (or gluten-free flour)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook Chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side, or until fully cooked. Remove from the pot and shred using two forks. Set aside.
- Sauté Vegetables: In the same pot, add the diced onion, minced garlic, diced carrots, and diced celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Simmer Potatoes and Broth: Add the diced Yukon gold potatoes, chicken broth, dried thyme, dried rosemary, salt, and pepper into the pot. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes until the potatoes are tender.
- Prepare and Add Thickener: In a separate small bowl, whisk together the unsweetened almond milk and flour until smooth and lump-free. Slowly stir this mixture into the simmering soup. Continue to simmer for another 5-7 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
- Add Chicken and Frozen Vegetables: Stir in the shredded chicken, frozen peas, and frozen corn. Cook for an additional 2-3 minutes until the peas and corn are heated through.
- Garnish and Serve: Remove from heat. Ladle the soup into bowls and garnish with fresh parsley. Serve hot for a comforting meal.
Notes
- You can substitute the almond milk with dairy milk or any other plant-based milk of your choice.
- For a gluten-free version, use gluten-free flour or a slurry made from cornstarch and water as a thickener.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Adjust seasoning with salt and pepper according to taste before serving.
- Using Yukon gold potatoes helps give a creamy texture when cooked, but russet potatoes can be substituted if needed.
