Description
This Healthy Chicken Pot Pie Soup brings all the classic flavors you love in a lighter, dairy-free version. Packed with tender chicken, hearty vegetables, and a creamy broth, it’s the perfect cozy meal without the guilt. Great for weeknights or meal prep!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (cubed or shredded)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 medium Yukon gold potato, diced
- 1/4 cup whole wheat flour (or gluten-free blend)
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook until soft, about 5-6 minutes.
- Add Chicken & Potatoes: Stir in chicken and potatoes. Cook for 3-4 minutes, then sprinkle in flour and stir well to coat.
- Simmer: Pour in chicken broth, almond milk, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes until potatoes are soft and chicken is cooked through.
- Finish: Stir in peas and cook for 5 more minutes. Adjust seasoning if needed.
- Serve: Ladle into bowls and enjoy warm. Optional: garnish with chopped parsley or serve with whole wheat biscuits.
Notes
For extra creaminess, blend a portion of the soup before adding peas. Use rotisserie chicken for a quick shortcut!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 55mg
Keywords: chicken pot pie soup, healthy soup recipe, comfort food, dairy-free chicken soup, light chicken soup