This Healthy Chicken Pot Pie Soup is a warm hug in a bowl! It’s filled with tender chicken, colorful veggies, and a creamy broth that makes it comforting and tasty.
It’s also lighter than traditional pot pie, so you can enjoy it without any guilt. I love serving it with some crusty bread for dipping—because who can resist a good crust? 😋
Key Ingredients & Substitutions
Olive Oil: A great choice for cooking because it’s heart-healthy. If you need a different flavor, feel free to use avocado oil or butter instead.
Chicken: Using cooked chicken breast is handy. You can use rotisserie chicken for convenience or even leftover turkey if you have it!
Vegetables: The combo of onions, carrots, and celery adds a nice base flavor. If you’re missing something, bell peppers or green beans work well too.
Flour: Whole wheat flour is a healthier option for thickening, but if you need it gluten-free, cornstarch is a great substitute. Just mix it with water before adding.
Almond Milk: Unsweetened almond milk keeps the soup light. Any milk or milk alternative like oat or coconut milk can work in a pinch!
How Do I Make Sure My Soup Isn’t Lumpy?
Keeping your soup smooth can be tricky, but it’s all about gradual mixing! Here are some tips:
- Sprinkle the flour over the sautéed veggies, and stir to coat them evenly. This helps prevent lumps.
- When adding the broth, pour it slowly while stirring continuously. This combines everything nicely.
- If any lumps do form, don’t worry! Just whisk the mixture or use an immersion blender for a few seconds.
With these steps, your soup will be creamy and delicious without any lumps! Enjoy your cooking adventure!
Healthy Chicken Pot Pie Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
- 1/3 cup all-purpose flour (or whole wheat flour for a healthier option)
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or milk of choice)
- 2 cups cooked chicken breast, shredded or diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Optional: 1/2 teaspoon paprika for extra flavor
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This comforting soup takes about 10 minutes to prep and 25 minutes to cook, so you’ll have it ready in just 35 minutes. Perfect for a cozy dinner or a delicious lunch!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery to the pot. Cook these veggies for about 5-7 minutes, stirring occasionally, until they are softened and fragrant. This creates a lovely base for your soup!
2. Add Garlic and Flour:
Once the vegetables are soft, stir in the minced garlic and cook for an additional minute until it smells nice and garlicky. Then, sprinkle the flour over the veggies, stirring well to coat everything evenly. Cook for 2 minutes to let the flour lose its raw taste!
3. Mix In the Broth:
Gradually pour in the chicken broth while stirring continuously. This helps to avoid any lumps! Once that’s well mixed, add the almond milk along with the dried thyme, dried parsley, salt, pepper, and paprika, if using. Stir to combine everything smoothly.
4. Simmer the Soup:
Bring the soup to a gentle simmer and let it cook for about 10 minutes. You’ll notice it thickening slightly, which is just what you want!
5. Add Chicken and Veggies:
Next, stir in the cooked chicken, frozen peas, and corn. Let the soup simmer for another 5 minutes until everything is heated through and ready to enjoy!
6. Season and Serve:
Give your soup a taste and adjust the seasoning with more salt and pepper if needed. Ladle it into bowls, garnish with fresh parsley if you like, and serve it hot. Enjoy your deliciously healthy chicken pot pie soup!
FAQ for Healthy Chicken Pot Pie Soup
Can I Use Fresh Vegetables Instead of Frozen?
Absolutely! If you prefer fresh veggies, you can substitute the frozen peas and corn with 1 cup of each fresh variety. Just make sure to adjust the cooking time slightly to ensure they are tender before serving.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. Just thaw in the fridge overnight before reheating!
Can I Substitute the Chicken with Another Protein? How About Tofu?
Yes, you can definitely use another protein! Cooked turkey or even diced tofu for a vegetarian option would work well. If you’re using tofu, try frying it first to add some texture and flavor to the soup!
What Can I Serve With This Soup?
This soup pairs wonderfully with crusty bread or a side salad. Additionally, for a heartier meal, you can serve it over rice or in a bread bowl for that pot pie experience!
