Description
Healthy Chicken Pot Pie Soup is a comforting and wholesome twist on the classic pot pie. Packed with lean chicken, vegetables, and a creamy broth, this soup delivers all the flavors you love from the traditional dish but with fewer calories and fat.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 medium carrots (peeled and diced)
- 2 medium potatoes (peeled and diced)
- 1 cup frozen peas
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or other milk of choice)
- 1/2 cup dairy-free cream or coconut cream (optional for extra creaminess)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 2 tablespoons flour (or cornstarch for gluten-free option)
- Fresh parsley (chopped, for garnish)
Instructions
- In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and season with a pinch of salt and pepper. Cook for 5-7 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the pot and set it aside.
- In the same pot, add the onion, carrots, and potatoes. Cook for about 5 minutes until the vegetables begin to soften. Add the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat them evenly. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth, stirring continuously to avoid lumps. Bring the mixture to a simmer, then reduce the heat to medium-low.
- Stir in the almond milk, dairy-free cream (if using), peas, thyme, and parsley. Season with salt and pepper to taste. Let the soup simmer for 10-12 minutes, or until the vegetables are tender and the soup has thickened slightly.
- Return the cooked chicken to the pot and stir to combine. Let the soup simmer for an additional 5 minutes to heat the chicken through and allow the flavors to meld.
- Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Notes
- This soup can be made ahead, and the flavors will deepen over time.
- For a gluten-free version, use cornstarch instead of flour to thicken the soup.
- Add extra vegetables like celery, corn, or green beans for more variety.
- For a richer soup, add more dairy-free cream or use regular cream if not dairy-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
