This comforting Chicken Pot Pie Soup is a warm hug in a bowl! Packed with tender chicken, colorful veggies, and creamy goodness, it’s a lighter twist on a classic dish.
Who knew healthy could taste this good? I love to pair it with some crusty bread for dipping—it’s like having all the best parts of chicken pot pie in one delicious soup!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can substitute with other oils like avocado or canola oil. If you’re looking for a plant-based option, try coconut oil for a unique flavor.
Chicken Broth: Low-sodium chicken broth keeps it heart-healthy. For a vegetarian option, use vegetable broth or homemade bone broth! It still adds rich flavor without the meat.
Milk: I prefer low-fat milk for creaminess, but unsweetened almond or oat milk work well too. For a richer taste, you could use coconut milk, but watch out for the added sweetness!
Flour: All-purpose flour thickens the soup beautifully, but whole-wheat flour is a healthier choice. You can also use gluten-free flour blends if necessary.
Chicken: Skinless shredded chicken breast gives a lean protein boost. You could swap it for rotisserie chicken or even chickpeas for a vegetarian spin!
How Do I Achieve the Perfect Soup Consistency?
To get that creamy yet not too thick consistency in your Chicken Pot Pie Soup, follow these tips during preparation:
- When adding flour, make sure to stir it in well with the sautéed vegetables. This ensures an even coating that helps thicken without lumps.
- Add chicken broth and milk slowly while whisking. This gradual incorporation will help create a silky texture.
- Keep the soup at a gentle simmer, as boiling can make it overly thick. Stir occasionally to keep it from sticking to the pot.
- Let it bubble away for about 10-15 minutes, as it will naturally thicken up as it cooks.
By managing heat and stirring well, your soup will come out just right every time!
Healthy Chicken Pot Pie Soup
Ingredients You’ll Need:
- 2 teaspoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/2 cup frozen peas
- 1/3 cup all-purpose flour (or whole wheat flour for a healthier option)
- 4 cups low-sodium chicken broth
- 1 1/2 cups milk (preferably low-fat or unsweetened almond milk)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 cups shredded cooked chicken breast (skinless)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: whole wheat biscuits or crust for topping
How Much Time Will You Need?
This delightful soup takes about 10 minutes of prep time and around 30 minutes of cooking. So, in about 40 minutes, you’ll have a warm, hearty dish that the whole family will love!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add in the diced onion, minced garlic, sliced carrots, and celery. Sauté these veggies until they’re nice and tender, which should take about 5-7 minutes.
2. Thicken with Flour:
Next, sprinkle the flour over the sautéed vegetables and stir well until everything is evenly coated. Cook this mixture for about 2 minutes, continually stirring to prevent it from burning. This will help thicken the soup later on!
3. Create the Soup Base:
Now, it’s time to add some liquid! Slowly pour in the chicken broth and milk, whisking continuously to prevent any lumps. Bring this mixture to a gentle simmer as it starts to thicken.
4. Add the Seasoning:
Stir in the fresh thyme along with salt and pepper to taste. Allow the soup to simmer for about 10-15 minutes, stirring occasionally, until it reaches your desired thickness.
5. Combine Chicken and Peas:
Once thickened, add the shredded cooked chicken and frozen peas into the pot. Cook for an additional 5 minutes, ensuring the chicken is warmed through and the peas are tender.
6. Season and Serve:
Take a moment to adjust the seasoning if needed. When you’re satisfied, remove the pot from heat. Ladle the soup into bowls, sprinkle with fresh parsley, and consider serving with warm whole wheat biscuits or a crust for that authentic pot pie experience!
Enjoy a cozy, comforting, and healthy twist on classic chicken pot pie in soup form!
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Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover roasted or rotisserie chicken works great in this recipe. Just shred it and add it in during the last few minutes of cooking to heat it through.
How Can I Make This Soup Creamier?
If you’d like a creamier texture, you can replace some of the milk with heavy cream or add a touch of cream cheese during cooking. Just be sure to whisk it in well to avoid lumps!
Can I Freeze Leftover Soup?
Yes, you can freeze this soup! Allow it to cool completely, then transfer it to an airtight container. It’s best enjoyed within 3 months. Thaw in the fridge overnight before reheating on the stove.
What Vegetables Can I Substitute?
Feel free to mix and match! You can use vegetables like corn, green beans, or even spinach instead of peas or carrots. Just make sure to cut them to similar sizes for even cooking.
