Description
This Healthy Chicken Pot Pie Soup is creamy, comforting, and packed with tender chicken and vegetables. A lighter take on the classic pot pie, perfect for a cozy meal without the crust.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup milk or unsweetened plant-based milk
- 1 cup frozen peas
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tbsp whole wheat flour or cornstarch (for thickening)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, celery, and garlic until softened, about 5–6 minutes.
- Add diced chicken and cook until no longer pink on the outside, about 4–5 minutes.
- Stir in flour or cornstarch and cook for 1–2 minutes to remove raw taste.
- Add chicken broth, milk, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 15–20 minutes until chicken is cooked through and vegetables are tender.
- Stir in frozen peas and cook for 2–3 minutes more.
- Adjust seasoning and serve hot, garnished with fresh parsley.
Notes
For a lower-carb version, substitute milk with unsweetened almond milk. This soup is freezer-friendly and reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 55mg
Keywords: chicken pot pie soup, healthy chicken soup, creamy chicken soup, light pot pie soup