Healthy Chicken Pot Pie Soup Recipe
A lightened-up twist on the classic comfort food, this soup has all the cozy flavors of a pot pie without the crust. Packed with lean chicken, fresh veggies, and a creamy base, it's hearty, wholesome, and perfect for any night of the week.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 3 medium carrots diced
- 2 celery stalks diced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper to taste
- ¼ cup all-purpose flour or whole wheat
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken breast
- 1 cup frozen peas
- 1 cup unsweetened almond milk or low-fat milk
- 1 tablespoon fresh parsley chopped (optional garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery; sauté until softened.
- Stir in thyme, rosemary, salt, and pepper.
- Sprinkle flour over vegetables and stir to coat.
- Slowly add chicken broth while stirring constantly.
- Bring to a simmer and cook for 10 minutes.
- Add shredded chicken and peas; cook for 5 more minutes.
- Stir in milk and simmer for 5–7 minutes until thick and creamy.
- Adjust seasoning, garnish with parsley, and serve warm.
Notes
- Rotisserie chicken works great for convenience.
- Use gluten-free flour to make it GF-friendly.
- Add chopped potatoes or corn for extra texture.
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