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
Scale
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.
