This Healthy Chicken Pot Pie Soup is warm, creamy, and packed with veggies! It brings all the comforting flavors of a pot pie without the extra calories. Plus, it’s super easy to make.
Nothing beats a cozy soup on a chilly night. I love how you can sneak in lots of vegetables and still feel like you’re enjoying a treat. Serve it with some crusty bread, and you’re all set!
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor and healthy fats. If you prefer, you can substitute it with avocado oil or even coconut oil for a different twist.
Chicken: I love using rotisserie chicken here—it’s so convenient! If you need a lighter option, poached chicken breast works too. For a vegetarian version, try using chickpeas or white beans.
Almond Milk: I prefer unsweetened almond milk for its creamy texture. You can use low-fat cow’s milk or even cashew milk if you want a nuttier flavor.
Vegetables: The combination of carrots, celery, and peas is classic, but feel free to add green beans or bell peppers. Use whatever veggies you have on hand!
How Do You Make Sure the Soup is Creamy?
Getting that creamy consistency involves a couple of smart steps! The flour helps thicken the soup, so make sure to cook it with the veggies first to eliminate raw flour taste. When adding the broth, do it slowly while stirring to prevent lumps.
- Start with medium heat for the olive oil and sauté onions until they are soft.
- After adding the flour, make sure to stir continuously for a minute or two.
- Finally, when you add the almond milk, lower the heat again. You want to heat it gently without letting it boil to keep it creamy.
If you follow these steps, your soup will be nicely thickened and delicious!
Healthy Chicken Pot Pie Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 3 cups cooked, shredded chicken breast
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or low-fat milk)
- 2 tablespoons whole wheat flour (or all-purpose flour)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup will take about 10 minutes to prep and around 25 minutes to cook, totaling about 35 minutes from start to finish. Perfect for a quick and hearty meal!
Step-by-Step Instructions:
1. Start With the Base:
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 3-4 minutes. This releases all those delicious onion flavors!
2. Add the Veggies:
Next, toss in the minced garlic, diced carrots, and celery. Cook everything together for another 5-7 minutes until the vegetables start to soften. Your kitchen will smell amazing!
3. Thicken It Up:
Now, sprinkle the whole wheat flour over your veggie mixture and stir to coat everything well. Let this cook for about 1-2 minutes to get rid of that raw flour taste. It’s essential for a thick and creamy soup.
4. Pour in Broth and Season:
Gradually add the chicken broth while stirring constantly to avoid lumps. Then, add in the dried thyme, rosemary, salt, and pepper. Bring the soup to a gentle simmer and let it cook for about 10 minutes, allowing the veggies to become tender.
5. Get It Cozy:
Stir in the shredded chicken, frozen peas, and corn kernels. Let this simmer for another 5 minutes until everything is heated through. You’re so close to enjoying this comforting soup!
6. Add the Creaminess:
Slowly stir in the almond milk (or low-fat milk), heating it gently without boiling. This will keep your soup rich and creamy, just like a pot pie without the crust!
7. Final Touches:
Give it a taste and adjust any seasoning to your liking. Then serve hot, garnished with freshly chopped parsley for that finishing touch.
Enjoy your comforting and nutritious Chicken Pot Pie Soup. It’s the perfect blend of flavors that keeps you cozy and satisfied!
FAQ for Healthy Chicken Pot Pie Soup
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to cook it thoroughly before shredding it. A quick method is to boil it in water until fully cooked, which usually takes about 20-25 minutes. Once it’s cooled, shred it and add it to the soup.
How to Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
Can I Make This Soup in Advance?
Absolutely! You can prepare the soup a day ahead and store it in the fridge. Just add the almond milk when reheating to keep it creamy and fresh. The flavors will deepen overnight, making it even tastier!
What Can I Substitute for Almond Milk?
If you prefer a different milk option, low-fat cow’s milk, oat milk, or soy milk are great substitutes. Just keep in mind that using whole milk will make it creamier, but almond milk keeps it lighter.
