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Healthy Chicken Pot Pie Soup is loaded with all the same flavors of traditional pot pie except this is a lightened up version. This soup takes less than 30 minutes to make and is super creamy, comforting, and loaded with flavor!
healthy chicken pot pie soup
This healthy Chicken Pot Pie Soup is the ultimate comfort food especially if you love Chicken Pot Pie! We make a healthier version that’s loaded with tender chicken, fresh vegetables, fresh herbs, and makes the perfect meal.
The entire family will fall in love with this easy Chicken Pot Pie soup and they won’t even know it’s good for you. I love serving this soup with canned or homemade biscuits, crusty bread, garlic knots, garlic bread, or pie crust strips!
Soup is always a good idea especially when it takes less than 30 minutes of cooking time and is easy to prepare. This delicious soup is so satisfying and with the creamy texture and
If you love the traditional Chicken Pot Pie, try my Homemade Chicken Pot Pie with Homemade Biscuits.
Why You’ll Love This Recipe
- Chicken broth: Reduced-sodium is always recommended so you can control the salt. You can also use vegetable broth. Make sure to always taste the soup for salt before serving. Regular chicken broth works too, just leave out the added salt.
- Onion: White or yellow onion works best. Pearl onions could also be used.
- Garlic: Fresh is best as opposed to using the jarred garlic.
- Milk: The key ingredient to making this soup creamy. I use low-fat or reduced fat milk but you could also use whole milk and fat-free milk.
- Flour: Used as a thickening agent to make this soup creamy. We use 1/3 cup but feel free to add more if you want your soup extra thick.
- Veggies: We use the classic vegetables that are in Chicken Pot Pie such as carrots, celery, frozen peas, and Yukon gold potatoes or red potatoes.
- Cooked chicken: Rotisserie chicken is our favorite because it’s so easy to prep and has tons of flavor. Feel free to bake your own chicken ahead of time or used cooked shredded chicken breast.
- Seasonings: Salt, black pepper, and dried or fresh thyme.
- Biscuits: What’s a Chicken Pot Pie without biscuits? This is optional but I always love the combination of the two together.
how to make healthy chicken pot pie soup
Sauté veggies: Heat a large pot or large dutch oven to medium heat. Add olive oil, onion, celery, and carrots. Sauté for a few minutes until the onion is translucent.
Add garlic: Add garlic and sauté for a few more minutes until fragrant.
Thicken with flour: Add flour, salt, pepper, and thyme and stir to coat vegetables, about 1 minute.
Pour in the broth and add potatoes: Give the soup a good stir and cook for about 15 minutes or until potatoes are softened.
Add milk, chicken, and peas: Cook for 5 more minutes until soup has thickened. Serve with warm biscuits, crackers, or crusty bread. Enjoy!
- Prep veggies the day ahead: Chopping up and dicing all the veggies takes the longest amount of prep. Cut your veggies the day before you make the soup. If cutting the potatoes ahead of time, be sure to submerge them in water to store so they don’t turn brown.
- Add spice: Add a couple splashes of your favorite hot sauce or add a teaspoon or two of chili powder or cayenne pepper.
- For best flavors: Use fresh garlic and thyme.
- For extra creaminess: Use heavy cream instead of milk.
- To save time: Use frozen diced onions and carrots.
- Cutting the veggies: Make sure all the vegetables are cut the same size. I like to dice them all to get bite-sized pieces in each bite.
do I have to use rotisserie chicken?
No! We personally love rotisseries chickens because they are always so flavorful, moist and convenient. You can make your own chicken and either cube or shred it. You can also use turkey meat instead of chicken meat.
CAN THIS BE MADE INTO A VEGETARIAN POT PIE soup?
YES! This Chicken Pot Pie Soup could easily be made into a Vegetable Pot Pie Soup. Substitute vegetable broth in place of the chicken broth and use a variety of other vegetables in place of the chicken – you’ll need about 4 cups total of additional vegetables. Some vegetarian and protein ideas are:
- Diced potatoes
- Green beans
- Sweet potatoes
- White potatoes
- White beans
- Dairy-free soup: Make a dairy-free soup by using a plant-based milk such as unsweetened soy, cashew, or almond milk instead of regular milk.
- For vegetarian and meatless soup: Omit the chicken and add more veggies.
- For gluten-free soup: Use arrowroot powder, cornflour, or gluten-free flour.
- Toppings: Top the soup with your canned or homemade biscuits, crusty French bread, croutons, garlic bread, or baked pie crust strips.
- Turkey Pot Pie Soup: Swap the chicken for turkey meat. This would be perfect to make with leftover turkey or leftover chicken from Thanksgiving!
leftovers & storage
To store: Leftover soup is always a great idea, especially when it’s cold out. Store leftovers in an air-tight container for up to 5-6 days in the refrigerator.
To freeze: You can freeze this soup for up to 2-3 months. When ready to enjoy, simply thaw and reheat over the stove or microwave. The best way to serve this soup is when it’s warm so be sure to heat it up.
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Healthy Chicken Pot Pie Soup
- 2 tablespoons olive oil
- 1 medium white or yellow onion diced
- 1 1/2 cups celerey (about 3 sticks) diced
- 1 1/2 cups peeled carrots (about 2 whole carrots) diced
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme
- 2 cups Yukon gold potatoes diced
- 1/3 cup all-purpose flour
- 1 1/2 cups low-fat milk
- 3 1/2 cups rotisserie chicken (1 whole chicken) roughly chopped
- 1 cup frozen peas
- Heat a large pot or dutch oven to medium heat. Add olive oil, onion, celery, and carrots. Sauté for a few minutes until the onion is translucent.
- Add garlic and sauté for a few more minutes until fragrant.
- Add flour, salt, pepper, and thyme and stir to coat vegetables, about 1 minute.
- Pour in the broth and add potatoes. Stir well and cook for about 15 minutes or until potatoes are softened.
- Add milk, chicken, and peas and cook for 5 more minutes until soup has thickened. Serve with warm biscuits, crackers, or crusty bread. Garnish with parsley (optional). Enjoy!