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
Scale
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.
