Wholesome Healthy Chicken Pot Pie Soup Recipe (Print Version)

Craving comfort? This wholesome Healthy Chicken Pot Pie Soup delivers creamy goodness with a lighter touch. My personal recipe, mistakes and all!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Comfort Food

# Ingredients:

→ Soup Base & Veggies

01 - 1 tbsp olive oil
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, diced
04 - 2 stalks celery, diced
05 - 3 cloves garlic, minced
06 - 4 cups low-sodium chicken broth
07 - 1.5 cups frozen mixed vegetables (peas, corn, green beans)

→ Lean Protein

08 - 2 cups cooked shredded chicken breast (from rotisserie or pre-cooked)

→ Creamy Goodness

09 - 1/4 cup all-purpose flour
10 - 1.5 cups 2% milk (or whole milk)
11 - 4 oz light cream cheese, softened

→ Flavor Boosters

12 - 1 tsp dried thyme
13 - 1/2 tsp dried rosemary
14 - Salt and freshly ground black pepper, to taste

→ Optional Toppings

15 - 1/4 cup fresh parsley, chopped
16 - Croutons or crusty bread, for serving

# Instructions:

01 - First things first, grab a large pot or a Dutch oven. Drizzle in that olive oil and heat it over medium heat. Toss in your chopped onion, carrots, and celery. Let them get soft and a little translucent, about 5-7 minutes. This is where the magic starts, hon; you’ll smell the sweetness filling your kitchen. Don't rush this step like I did once, thinking it didn't matter – undercooked veggies are no fun, trust me.
02 - Now, stir in your minced garlic, thyme, and rosemary. Let it cook for just a minute until fragrant. Oh, that smell! It’s just heavenly. Then, sprinkle in the flour. Stir it constantly for about 1-2 minutes to cook out that raw flour taste. This roux is what's going to make your Healthy Chicken Pot Pie Soup wonderfully thick. I once forgot this step and just dumped everything in, and let's just say it was a very thin soup!
03 - Slowly, gradually, pour in the chicken broth, whisking constantly to avoid any lumps. Seriously, whisk like your life depends on it! Then, add the milk. Bring the mixture to a gentle simmer, still whisking occasionally. You'll see it start to thicken up beautifully. This is the part where I always hold my breath, hoping for no lumps – a small kitchen victory, honestly.
04 - Once it's simmering and slightly thickened, stir in your shredded chicken and the frozen mixed vegetables. Let it cook for another 5-7 minutes, or until the veggies are tender and everything is heated through. This is where the Healthy Chicken Pot Pie Soup really starts to look like the comforting dish you know and love. I sometimes add a little extra chicken here, because, why not?
05 - Reduce the heat to low. Add the light cream cheese, one spoonful at a time, stirring until it's completely melted and incorporated. This is the secret to that luscious, creamy texture without all the extra fat. Season generously with salt and black pepper to taste. Give it a good stir, and taste it! Adjust seasonings if needed – I'm always adding more pepper.
06 - Remove the pot from the heat. Stir in the fresh parsley. Ladle your warm, inviting Healthy Chicken Pot Pie Soup into bowls. It should be thick, creamy, and bursting with flavor. Garnish with a little extra fresh parsley, maybe some croutons if you're feeling fancy. The aroma alone is enough to make your stomach rumble, I swear. It’s truly a hug in a bowl, just as I envisioned.

# Notes:

01 - Always sauté your onions, carrots, and celery until truly soft; it develops a deeper flavor for your Healthy Chicken Pot Pie Soup.
02 - When adding the flour, cook it out for a couple of minutes before adding liquids to avoid that raw flour taste – I learned this the hard way!
03 - Don't let the soup come to a rolling boil after adding the milk and cream cheese; a gentle simmer is all you need to keep it creamy and prevent splitting.
04 - Serve with a crusty bread for dipping, or even some biscuits on the side, it just makes it extra special.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 320
Total Fat: 12g
Total Carbohydrate: 25g
Protein: 28g

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