Description
This Healthy Chicken Pot Pie Soup captures the comforting flavors of traditional chicken pot pie without the heavy crust. It features tender diced chicken, a medley of vegetables, and a creamy herb-infused broth for a lighter, nutritious, and satisfying family meal that’s easy to prepare.
Ingredients
Main Ingredients
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- Salt, to taste
- 6 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 cup corn kernels
- 1 cup unsweetened milk or half-and-half
- Fresh parsley, chopped (optional)
Instructions
- Heat oil: In a large pot over medium heat, warm the olive oil or butter until shimmering to prepare for sautéing the vegetables.
- Sauté vegetables: Add diced onion, sliced carrots, and sliced celery to the pot. Cook for 5–6 minutes until the vegetables soften and become fragrant.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds to release its aroma without burning.
- Incorporate flour: Sprinkle the flour evenly over the sautéed vegetables and stir well to coat. Cook for 1 minute to eliminate the raw flour taste and begin thickening.
- Season: Add dried thyme, dried rosemary, black pepper, and salt. Mix thoroughly to combine the herbs with the vegetable-flour mixture.
- Add broth: Gradually whisk in the low-sodium chicken broth, stirring constantly to prevent lumps and create a smooth base.
- Add chicken and potatoes: Pour in the diced chicken breasts and diced potatoes. Bring the mixture to a gentle boil.
- Simmer: Reduce heat and let the soup simmer for 20 minutes until the chicken is fully cooked through and the potatoes are tender.
- Add veggies and milk: Stir in frozen peas, corn kernels, and the unsweetened milk or half-and-half to add creaminess and sweetness.
- Final simmer: Continue simmering the soup for an additional 5–8 minutes until it thickens slightly and the flavors meld.
- Adjust seasoning and garnish: Taste the soup and adjust salt or pepper as needed. Garnish with fresh chopped parsley before serving hot.
Notes
- Use shredded rotisserie chicken to reduce prep and cook time.
- Substitute dairy milk with almond or oat milk for a dairy-free version.
- Add more chicken broth if you prefer a thinner, less creamy soup.
- Store leftovers refrigerated for up to 4 days.
- Freezes well, but omit milk before freezing to preserve texture; add milk after reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
