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Healthy Chicken Pot Pie Soup

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A comforting and healthy twist on classic chicken pot pie, transformed into a hearty, creamy soup that’s packed with vegetables and lean chicken, all made in one pot.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour (or gluten-free flour blend)
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup half-and-half or whole milk
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
  4. Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming.
  5. Add the diced chicken, dried thyme, dried rosemary, bay leaf, salt, and pepper. Stir to combine.
  6. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
  7. Stir in the frozen peas and corn and cook for 3-5 minutes until heated through.
  8. Remove the pot from heat. Stir in the half-and-half or milk. Remove and discard the bay leaf.
  9. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve.

Notes

For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 5 minutes of cooking. To make this dairy-free, use full-fat coconut milk instead of half-and-half. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://ingredientidea.com/healthy-chicken-pot-pie-soup-recipe-2/