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
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
- 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.
