If you are craving the comforting flavors of a classic pot pie but want to keep it light and nourishing, this Healthy Chicken Pot Pie Soup Recipe is just what your dinner rotation needs. It’s a heartwarming bowl loaded with tender chicken, vibrant vegetables, and a creamy broth that satisfies every craving without weighing you down. With wholesome ingredients coming together in a cozy and easy-to-make soup, you’ll find yourself reaching for seconds—and maybe even thirds—of this perfect weeknight meal.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet nutrient-packed ingredients. Each item is carefully chosen to bring out layers of flavor, delightful textures, and beautiful color, making the soup as satisfying to look at as it is to eat.
- 1 lb boneless, skinless chicken breasts: Provides lean protein that becomes tender and shreddable for that perfect bite.
- 1 tablespoon olive oil: Adds a subtle richness and helps sauté the aromatics.
- 1 onion, diced: Brings sweetness and depth as it softens in the pot.
- 3 cloves garlic, minced: Infuses the soup with irresistible savory notes.
- 3 carrots, peeled and diced: Offers a natural sweetness and bright orange color.
- 3 celery stalks, diced: Adds a mild, refreshing crunch and aromatic base.
- 1 cup frozen peas: Pops of sweetness and vibrant green enhance both flavor and visual appeal.
- 1 cup frozen corn: Adds subtle sweetness and pop-ready texture.
- 3 medium Yukon gold potatoes, diced: Gives the soup a velvety body when cooked through.
- 4 cups chicken broth: The foundation for comforting, savory depth in the soup.
- 1 cup unsweetened almond milk (or milk of choice): Creates creamy richness without heaviness.
- 2 tablespoons flour (or gluten-free flour): Thickens the broth into a luscious, satisfying consistency.
- 1 teaspoon dried thyme: Provides a gentle woodsy herbal note.
- 1 teaspoon dried rosemary: Adds an earthy fragrant hint that complements the chicken beautifully.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- Fresh parsley for garnish: Brings a fresh burst of color and brightness just before serving.
How to Make Healthy Chicken Pot Pie Soup Recipe
Step 1: Cook and Shred the Chicken
Start by heating your olive oil in a large pot over medium heat. Sear the chicken breasts for about 6 to 8 minutes on each side until cooked through and golden brown. Removing the chicken and shredding it while you prepare the veggies will give you perfectly tender protein to fold back in later. Don’t skip this step because that delicious chicken flavor is the heart of the soup.
Step 2: Sauté the Aromatics
Using the same pot, toss in the diced onion, minced garlic, diced carrots, and celery. Let them cook gently for 5 to 7 minutes until the onions turn translucent and the veggies start to soften. This builds a fragrant base layer that will elevate every spoonful of your soup.
Step 3: Simmer with Potatoes and Herbs
Next, add the diced Yukon gold potatoes along with the chicken broth, dried thyme, dried rosemary, salt, and pepper. Bring everything to a gentle simmer, allowing the potatoes to cook through until they’re tender, which usually takes about 10 to 15 minutes. This step infuses the broth with herbaceous warmth and thickens the texture with natural starches.
Step 4: Thicken with Almond Milk and Flour
In a separate bowl, whisk together the almond milk and flour until completely smooth. Slowly stir this mixture into your simmering soup. Continue cooking for another 5 to 7 minutes so the soup thickens just enough to coat your spoon perfectly without feeling heavy.
Step 5: Add the Chicken, Peas, and Corn
Return the shredded chicken to the pot along with the frozen peas and corn. Cook for an additional 2 to 3 minutes until everything is heated through and your soup bursts with vibrant colors and flavors.
Step 6: Garnish and Serve
Finish with a generous sprinkle of fresh parsley for a bright, herbal lift. Serve the soup hot, and revel in the comforting blend of creamy, savory, and vegetable-packed goodness that makes this Healthy Chicken Pot Pie Soup Recipe a year-round favorite.
How to Serve Healthy Chicken Pot Pie Soup Recipe
Garnishes
Fresh parsley is the classic go-to garnish for a reason—it adds a pop of color and a touch of brightness that balances the creamy richness perfectly. You can also try a dollop of plain Greek yogurt or a sprinkle of Parmesan cheese for a little extra creaminess and tang.
Side Dishes
This soup shines as a stand-alone meal but pairs wonderfully with a side of crusty whole-grain bread or a fresh green salad. The bread is perfect for dipping, soaking up every last drop of the savory broth, while the salad keeps things light and refreshing on the side.
Creative Ways to Present
For a fun twist, serve the soup inside a hollowed-out mini pumpkin or large bell peppers for an inviting presentation. You can also ladle it over cooked quinoa or brown rice for a heartier bowl that turns this soup into a meal in itself.
Make Ahead and Storage
Storing Leftovers
This Healthy Chicken Pot Pie Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain that fresh, cozy flavor—just give it a good stir and reheat gently when you’re ready to enjoy.
Freezing
You can freeze this soup for up to 2 months. Make sure to cool it completely before transferring to freezer-safe containers or heavy-duty bags. When freezing, it’s best to leave out fresh parsley, adding it fresh upon serving for the best flavor and texture.
Reheating
To reheat, simply thaw overnight in the fridge if frozen, then warm in a pot over medium heat until hot. Stir frequently to keep the soup smooth and avoid scorching. You can add a splash of almond milk if it thickens too much during storage.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will give a richer, juicier flavor to your soup. Just adjust cooking time slightly to ensure they’re fully cooked before shredding.
Is this recipe gluten-free?
Yes, as long as you use gluten-free flour instead of regular flour, this Healthy Chicken Pot Pie Soup Recipe is friendly to gluten-free diets.
Can I substitute the almond milk with regular milk?
Definitely! You can use any milk you prefer, including dairy or other plant-based options. Just be mindful that whole milk will add more creaminess.
How thick should the soup be?
The soup should have a creamy, slightly thick consistency—not too runny and not too thick—so it coats your spoon nicely without losing that comforting soup texture.
Can I add other vegetables to this soup?
Feel free to customize! Vegetables like green beans, mushrooms, or even spinach make great additions. Just add them based on their cooking times to keep every ingredient perfectly tender.
Final Thoughts
There truly is something special about a bowl of soup that feels like a warm hug, and this Healthy Chicken Pot Pie Soup Recipe is just that. Its wholesome ingredients, rich flavors, and easy preparation make it a go-to comfort food that you’ll want to keep coming back to. Give it a try, and you might find it becoming your new favorite weeknight meal that brings joy to the table every time.
Print
Healthy Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Healthy Chicken Pot Pie Soup combines the comforting flavors of a classic chicken pot pie in a lighter, broth-based soup form. Packed with tender chicken, fresh vegetables, and a creamy almond milk-thickened broth, it’s a nourishing and delicious meal perfect for any day of the year.
Ingredients
Protein and Vegetables
- 1 lb boneless, skinless chicken breasts
- 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 and Seasonings
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 cup unsweetened almond milk (or milk of choice)
- 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 per side until fully cooked. Remove chicken from the pot and shred it using two forks or chop finely.
- Sauté Vegetables: In the same pot, add diced onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and become fragrant.
- Add Potatoes and Broth: Stir in the diced Yukon gold potatoes, chicken broth, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a simmer and cook for 10-15 minutes until potatoes are tender.
- Prepare the Thickener: In a small bowl, whisk together the unsweetened almond milk and flour until smooth. Pour this mixture into the simmering soup and stir well. Continue to simmer for an additional 5-7 minutes until the soup thickens slightly.
- Combine Chicken and Vegetables: Add the shredded chicken, frozen peas, and frozen corn to the soup. Cook for another 2-3 minutes until heated through.
- Garnish and Serve: Remove from heat and garnish with fresh parsley. Serve the soup hot for a comforting meal.
Notes
- You can substitute almond milk with any milk of choice, such as dairy or oat milk.
- For a gluten-free option, use gluten-free flour instead of regular flour.
- Cooking time may vary slightly depending on the size of the chicken breasts and potatoes.
- Adding a pinch of nutmeg when thickening the soup can enhance the flavor.
- Leftovers keep well refrigerated for up to 3 days.
