Description
This Healthy Chicken Pot Pie Soup is a comforting and nutritious twist on a classic favorite. Packed with tender chicken, hearty vegetables, and flavorful herbs, this soup is sure to warm you up from the inside out.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 medium Yukon gold potato (diced)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or any milk of choice)
- 2 tablespoons whole wheat flour
Ingredients:
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add the chicken pieces and cook until lightly browned, about 5 minutes. Stir in the potatoes, peas, corn, thyme, parsley, salt, and pepper.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook for 15–20 minutes, or until the vegetables are tender and chicken is cooked through.
- In a small bowl, whisk the flour with the almond milk until smooth. Slowly stir the mixture into the soup and continue to simmer for 5–7 minutes until slightly thickened.
- Adjust seasoning to taste and serve warm.
Notes
- You can use rotisserie chicken for quicker prep.
- For a creamier texture, blend a small portion of the soup and stir it back in.
- Swap in gluten-free flour and dairy-free milk to meet dietary needs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 60mg
