Name: Healthy Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb chicken breast or thighs; 1 onion, diced; 2 carrots, chopped; 2 celery stalks, chopped; 2 potatoes, diced; 1 cup peas; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup milk or dairy-free alternative; 2 tbsp flour or cornstarch; 2 tbsp olive oil or butter; 1 tsp salt; 1/2 tsp black pepper; 1 tsp thyme; 1 tbsp fresh parsley, chopped; 1 bay leaf

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Why You’ll Love This Recipe

Chicken pot pie is a comforting classic, but traditional versions can be heavy with butter, cream, and pastry. This healthy chicken pot pie soup captures all the flavors of the beloved dish while keeping it nutritious and light.

Rich and Creamy Without Heavy Cream: This soup achieves a luscious texture using milk and a light thickener, making it much healthier than traditional cream-based versions.
Packed with Vegetables: Loaded with carrots, celery, peas, and potatoes, this soup is nutrient-dense and full of fiber.
Protein-Rich and Satisfying: Lean chicken breast provides plenty of protein to keep you full and satisfied.
One-Pot Meal: Everything is made in one pot, making it easy to prepare and clean up.
Great for Meal Prep: It reheats well, making it perfect for leftovers throughout the week.

Ingredients

chicken breast or thighs
onion
carrots
celery
potatoes
peas
garlic
chicken broth
milk or dairy-free alternative
flour or cornstarch
olive oil or butter
salt
pepper
thyme
parsley
bay leaf

Directions

Cook the Chicken: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken breast and cook until golden brown on both sides. Remove and set aside.
Sauté the Aromatics: In the same pot, add more olive oil if needed. Sauté the onions, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute.
Add the Broth and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom. Add potatoes, thyme, parsley, and a bay leaf. Bring to a gentle boil.
Shred the Chicken: While the soup is simmering, shred the cooked chicken into bite-sized pieces. Return it to the pot.
Thicken the Soup: In a small bowl, whisk together milk and flour or cornstarch. Slowly stir the mixture into the soup, stirring constantly to avoid lumps.
Add the Peas and Final Seasoning: Stir in the peas and let cook for an additional 5 minutes. Season with salt and pepper to taste.
Serve and Enjoy: Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley and serve warm.

Variations

Dairy-Free Version: Use unsweetened almond or oat milk instead of dairy milk.
Gluten-Free Option: Replace flour with cornstarch or arrowroot powder for thickening.
Low-Carb Version: Substitute potatoes with cauliflower florets for a lower-carb alternative.
Extra Creaminess: Stir in a dollop of Greek yogurt or coconut cream for added richness.
Herb Substitutes: Experiment with rosemary, oregano, or sage for different flavor profiles.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6 servings

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or milk if needed to adjust consistency.

FAQs

How can I make this soup even healthier?

Use skinless, boneless chicken breast and swap out potatoes for cauliflower to lower the carb content. Also, consider using low-sodium chicken broth.

Can I use rotisserie chicken?

Yes! Rotisserie chicken is a great time-saver. Simply shred and add it during the final simmering step.

What can I serve with this soup?

A side of whole-grain bread, a green salad, or a light biscuit complements the dish perfectly.

Can I use frozen vegetables?

Absolutely! Frozen peas, carrots, and green beans work well and can be added straight to the soup.

How do I make the soup thicker?

Increase the amount of flour or cornstarch, or mash some of the potatoes into the broth for natural thickening.

Is this soup kid-friendly?

Yes! It’s mild in flavor and full of familiar ingredients, making it great for kids.

Can I use other proteins?

Turkey, tofu, or white beans can replace the chicken for a different take on the recipe.

Can I make this in a slow cooker?

Yes! Cook on low for 6-8 hours or high for 3-4 hours. Add the milk and thickener at the end.

Can I make this ahead of time?

Definitely! The flavors develop even more after sitting overnight, making it great for meal prep.

Can I use canned chicken?

Yes, though fresh or rotisserie chicken is recommended for better texture and flavor.

Conclusion

This healthy chicken pot pie soup is a comforting, wholesome, and delicious meal that delivers all the flavors of a traditional chicken pot pie without the heaviness. Whether you make it for a cozy dinner, meal prep for the week, or freeze for later, this soup is sure to become a favorite. Try it today and enjoy a warm, nourishing bowl of goodness!

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