If you’re craving all the comforting flavors of a classic pot pie but want something lighter, this Healthy Chicken Pot Pie Soup Recipe is an absolute game-changer. Imagine tender shredded chicken, vibrant veggies, and a creamy broth that wraps around every spoonful with warm, homey goodness—all without the heaviness of traditional pie crust. It’s a bowl full of love and nutrients that’s perfect for cozy dinners or meal prepping for the week ahead.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role, keeping things simple yet bursting with flavor and texture. From fresh veggies to herbs and wholesome chicken, each element combines to create a hearty and satisfying soup experience without any unnecessary fuss.
- 1 lb boneless, skinless chicken breasts: The star of the show, providing lean protein and tender meat when shredded.
- 1 tablespoon olive oil: A healthy fat that helps brown the chicken and sauté the vegetables with a lovely depth.
- 1 onion, diced: Adds natural sweetness and fragrant base flavor that infuses the entire soup.
- 3 cloves garlic, minced: Garlic brings a warm, aromatic punch that complements the herbs beautifully.
- 3 carrots, peeled and diced: These add a subtle sweetness and a bright pop of color to the broth.
- 3 celery stalks, diced: Celery gives a nice crunch and slightly savory note balancing the sweetness of other veggies.
- 1 cup frozen peas: For that burst of green and a slightly sweet touch in every bite.
- 1 cup frozen corn: Adds subtle sweetness and texture making the soup more interesting to enjoy.
- 3 medium Yukon gold potatoes, diced: These contribute a creamy texture and wonderful heartiness when cooked through.
- 4 cups chicken broth: The flavorful soup base that carries all the ingredients together harmoniously.
- 1 cup unsweetened almond milk (or milk of choice): Used to gently lighten the soup while making it creamy without heavy cream.
- 2 tablespoons flour (or gluten-free flour): Helps thicken the soup to that perfect pot pie consistency.
- 1 teaspoon dried thyme: Provides earthy herbal notes that elevate this comforting classic.
- 1 teaspoon dried rosemary: Adds a fragrant pine-like aroma that pairs gorgeously with the chicken.
- Salt and pepper to taste: Essential for balancing and enhancing every flavor.
- Fresh parsley for garnish: A fresh, vibrant finishing touch that brightens each bowl just before serving.
How to Make Healthy Chicken Pot Pie Soup Recipe
Step 1: Cook the Chicken Perfectly
Start by heating the olive oil in a large pot over medium heat. Cook the chicken breasts for about 6 to 8 minutes on each side until fully cooked and golden. This initial sear locks in moisture and flavor. Once done, remove the chicken and shred it finely so it can blend effortlessly into the soup later.
Step 2: Sauté the Vegetables
Using the same pot, toss in the diced onion, minced garlic, carrots, and celery. Sauté these for 5 to 7 minutes until they soften and release their sweet, inviting aromas. This step builds the foundation of your soup with a lovely mix of textures and scents that evoke all the best parts of comfort food.
Step 3: Simmer with Potatoes and Broth
Add the diced Yukon gold potatoes along with chicken broth, thyme, rosemary, salt, and pepper. Bring everything to a gentle simmer and let it cook for 10 to 15 minutes until the potatoes are tender enough to pierce easily with a fork. This slow simmer is vital to marrying the herbs, vegetables, and broth into a luscious flavor base.
Step 4: Create the Creamy Base
In a separate bowl, whisk together the unsweetened almond milk and flour until completely smooth. Slowly stir this mixture into the pot and continue simmering for another 5 to 7 minutes. You’ll notice the soup transforming into a luxuriously creamy and thick consistency, reminiscent of a classic pot pie’s filling, but without heaviness.
Step 5: Add the Finishing Touches
Stir in the shredded chicken along with the frozen peas and corn. Cook for an additional 2 to 3 minutes just to warm everything through so the peas and corn retain their delightful pop. At this stage, your Healthy Chicken Pot Pie Soup Recipe is nearly done and smells absolutely irresistible.
Step 6: Garnish and Serve Hot
Sprinkle freshly chopped parsley on top before ladling the soup into bowls. This little garnish adds a burst of color and fresh flavor that brightens the hearty, creamy goodness waiting inside each spoonful.
How to Serve Healthy Chicken Pot Pie Soup Recipe
Garnishes
Fresh parsley is classic, but you can also try a sprinkle of freshly cracked black pepper or a drizzle of extra virgin olive oil for an elegant finish. For some extra indulgence, a small dollop of Greek yogurt or a few grated Parmesan shavings work beautifully.
Side Dishes
This soup pairs wonderfully with a crisp green salad or warm crusty bread to soak up every last drop. Consider serving alongside steamed green beans or roasted Brussels sprouts for a well-rounded meal full of vibrant textures and flavors.
Creative Ways to Present
For a fun twist, serve your Healthy Chicken Pot Pie Soup Recipe in mini bread bowls for a rustic, cozy vibe. Alternatively, top with a handful of crunchy baked tortilla strips or homemade herb croutons to add texture contrast and extra heartiness.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the fresh flavors and creamy texture. The chicken remains tender and the veggies stay vibrant, making leftovers just as enjoyable as freshly made soup.
Freezing
You can freeze portions of this Healthy Chicken Pot Pie Soup Recipe for up to 3 months. Make sure to cool completely before transferring to freezer-safe containers or bags. When thawed, it retains its delicious flavor and hearty consistency, providing a convenient, nourishing meal anytime.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup thickened too much after refrigeration or freezing, simply add a splash of broth or milk to loosen it back up to your desired consistency.
FAQs
Can I use a different cut of chicken for this soup?
Absolutely! While boneless, skinless chicken breasts work wonderfully, you can also use thighs for juicier meat or even rotisserie chicken to speed up prep time.
Is this soup gluten free?
It can easily be gluten free by substituting regular flour with a gluten-free flour blend. This keeps the creamy texture intact without any gluten concerns.
Can I make this recipe dairy free?
Yes! Using unsweetened almond milk or other plant-based milk ensures this soup stays dairy free while still being creamy and satisfying.
How can I make this recipe vegetarian?
To adapt, replace the chicken broth with vegetable broth and omit the chicken, or substitute with cubes of firm tofu or cooked beans for protein.
What’s the best way to thicken the soup without flour?
You can use cornstarch mixed with a little cold water as a thickener, or let the potatoes cook down more to naturally thicken the broth over time.
Final Thoughts
This Healthy Chicken Pot Pie Soup Recipe is one of those rare meals that feels indulgent while being kind to your body. It’s nutrient-packed, flavorful, and just what you need on a chilly day or whenever you want a big hug in a bowl. Give it a try—you might just discover your new favorite comfort food tradition.
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 combines comforting flavors of classic chicken pot pie in a lighter, nourishing soup form. Featuring tender shredded chicken, a medley of fresh vegetables, and a creamy broth thickened with almond milk and flour, this recipe delivers a hearty meal that’s both satisfying and wholesome. Perfect for a cozy dinner, it’s easy to prepare in just 45 minutes and serves six generous portions.
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
- 4 cups chicken broth
- 1 cup unsweetened almond milk (or milk of choice)
Other Ingredients
- 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 the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side until thoroughly cooked and no longer pink inside. Remove the chicken from the pot and shred it using two forks.
- Sauté the Vegetables: In the same pot, add diced onion, minced garlic, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Simmer with Potatoes and Broth: Add diced Yukon gold potatoes, chicken broth, dried thyme, dried rosemary, salt, and pepper to the pot. Bring to a simmer and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
- Thicken the Soup: In a separate bowl, whisk together the unsweetened almond milk and flour until smooth. Stir this mixture into the soup and continue to simmer for another 5-7 minutes, stirring occasionally, until the soup thickens to a creamy consistency.
- Add Chicken and Vegetables: Return the shredded chicken to the pot along with the frozen peas and corn. Cook for an additional 2-3 minutes until the peas and corn are heated through.
- Garnish and Serve: Remove the soup from heat, garnish with fresh parsley, and serve hot for a comforting and nutritious meal.
Notes
- For a gluten-free version, use gluten-free flour or cornstarch as a thickener.
- Use any milk of choice instead of almond milk if preferred, such as cow’s milk or oat milk.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To add extra flavor, consider adding a bay leaf while simmering the broth and remove before thickening.
