Healthy Chicken Pot Pie Soup: Creamy, Light & Comforting (Print Version)
Healthy Chicken Pot Pie Soup: Enjoy a lighter, creamy comfort food classic. Packed with veggies, this easy recipe is a family favorite!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Chicken, Dairy (can be made dairy-free)
# Ingredients:
→ Base & Protein
01 -
2 cups cooked chicken breast, shredded
02 -
1 tbsp olive oil
03 -
1 medium yellow onion, chopped
04 -
3 cloves garlic, minced
→ Veggies & Thickener
05 -
1 cup carrots, diced
06 -
1 cup celery, diced
07 -
1 cup frozen peas
08 -
1 cup frozen green beans
09 -
1/4 cup all-purpose flour
10 -
4 cups low-sodium chicken broth
11 -
2 cups milk (2% or whole)
→ Flavor Boosters
12 -
1 tsp dried thyme
13 -
1/2 tsp dried rosemary
14 -
Salt to taste
15 -
Black pepper to taste
→ Finishing Touches
16 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
First things first, get your chicken ready. If you're using leftover rotisserie chicken, shred it up. If not, poach a couple of chicken breasts until cooked through, then shred them. This is the simple start to our Healthy Chicken Pot Pie Soup, and having it ready means less stress later. I always try to do this ahead of time, because honestly, juggling raw chicken and hot soup is not my favorite kitchen dance.
02 -
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften and the onion becomes translucent. This step is where you build so much flavor for your Healthy Chicken Pot Pie Soup, so don't rush it! I love how the kitchen starts to smell sweet and savory right about now; it's truly the best part of cooking.
03 -
Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute, until fragrant. Oh, that smell! It's when you know something delicious is coming. Then, sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes, letting it cook slightly. This creates a roux, and honestly, if you don't cook out that raw flour taste, your Healthy Chicken Pot Pie Soup will taste off. I learned that the hard way once, thinking I could skip it!
04 -
Gradually whisk in the chicken broth, making sure to scrape up any bits from the bottom of the pot. Then, slowly pour in the milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally, until the soup begins to thicken. This is where the magic happens, and seeing it transform from watery to wonderfully creamy is just so satisfying.
05 -
Once the soup has thickened to your liking, stir in the shredded chicken, frozen peas, and frozen green beans. Continue to simmer for another 5-7 minutes, or until the vegetables are heated through and tender-crisp. Taste and adjust the seasoning with salt and black pepper as needed. This is your chance to make your Healthy Chicken Pot Pie Soup *perfectly* seasoned for your palate.
06 -
Ladle your warm, inviting Healthy Chicken Pot Pie Soup into bowls. Garnish with fresh chopped parsley, if you're feeling fancy (which I almost always am, it just brightens everything up!). This dish is meant to be enjoyed immediately, feeling that warmth spread from the first spoonful. It's truly a feel-good meal, perfect for chasing away the chill.
# Notes:
01 -
Don't rush cooking the flour for the roux; it prevents a raw taste!
02 -
This soup keeps well in the fridge for a few days, but expect it to thicken up a bit.
03 -
I've swapped carrots for sweet potatoes once, and it gave a different, sweeter vibe.
04 -
Serve with a crusty bread for dipping, it's just the best combo for this soup.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
whisk
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 25-30g
Protein: 30-35g