Description
This Healthy Chicken Pot Pie Soup is a comforting and nutritious twist on the classic pot pie, made with wholesome ingredients like shredded chicken, fresh vegetables, and a creamy base without heavy cream. Perfect for a cozy meal that’s dairy-free and packed with flavor.
Ingredients
Scale
Vegetables & Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium Yukon gold potato, diced
Spices & Seasonings
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon black pepper
Other Ingredients
- 1 tablespoon olive oil
- ¼ cup whole wheat flour (or all-purpose flour)
- 4 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (preferably skinless)
- 1 cup unsweetened almond milk (or low-fat milk)
- 1 cup frozen peas
- ½ cup frozen corn
- Optional: fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, chopped carrots, celery, and diced potato. Cook for 5–6 minutes until the vegetables start to soften, stirring occasionally.
- Add Spices and Flour: Stir in dried thyme, rosemary, salt, and black pepper. Sprinkle the whole wheat flour over the vegetables and stir continuously for 1–2 minutes to evenly coat and cook the flour, which will help thicken the soup.
- Add Broth and Simmer: Slowly pour in the low-sodium chicken broth while stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10–12 minutes until the potatoes are tender and the soup starts to thicken.
- Incorporate Chicken and Milk: Add the shredded cooked chicken, unsweetened almond milk, frozen peas, and frozen corn to the pot. Stir well and continue to simmer for another 5–7 minutes, allowing the soup to heat through and become creamy.
- Season and Serve: Taste the soup and adjust seasoning if needed. Remove from heat, garnish with fresh parsley if desired, and serve hot for a comforting, healthy meal.
Notes
- For extra creaminess, blend 1 cup of the soup and stir it back in.
- You can use rotisserie chicken to save time.
- Store leftovers in the fridge for up to 4 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 250
- Sugar: 5g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg
