Healthy Chicken Pot Pie Soup Recipe

If you’re craving a comforting, soul-warming meal that hits all the right spots, look no further than Healthy Chicken Pot Pie Soup. This delicious dish takes all the rich, hearty flavors of a classic chicken pot pie and transforms it into a creamy, hearty soup that’s not only lighter but also packed with nutrients. Whether you’re looking for a cozy dinner for a chilly evening or a wholesome lunch that fills you up without the guilt, this recipe has got you covered. It’s an easy-to-make, nutritious twist on a beloved classic, perfect for anyone seeking balance without sacrificing flavor.

The best part? It’s incredibly versatile, so you can make it as indulgent or healthy as you like. Let’s dive into the full recipe, shall we?

This recipe combines the creamy richness of a pot pie filling with the heartiness of a soup. It’s a wonderful way to enjoy all the flavors of the traditional dish in a more nourishing, lighter form. Plus, the whole thing is easy to make and customizable based on your dietary preferences. The ingredients come together to create a smooth, velvety base with tender chunks of chicken, vegetables, and just enough seasoning to make each bite feel like a warm hug.

Ingredients Needed

Before you roll up your sleeves and get cooking, here’s what you’ll need to make this deliciously healthy soup:

Chicken Breast (or thighs, if preferred) – 2 cups of shredded, cooked chicken. You can use rotisserie chicken for an easy shortcut!
Olive Oil – 2 tablespoons for sautéing.
Onion – 1 medium onion, diced.
Carrots – 2 medium carrots, peeled and diced.
Celery – 2 stalks, chopped.
Frozen Peas – 1 cup (because they cook quickly and add that pop of green we all love).
Garlic – 2 cloves, minced. Garlic is essential for adding depth to the flavor.
Low-Sodium Chicken Broth – 4 cups, the base of your soup, which adds a savory flavor without excess salt.
Milk – 1 cup. You can use low-fat milk, almond milk, or coconut milk for a dairy-free version.
Whole Wheat Flour – 2 tablespoons. This helps thicken the soup, giving it that creamy texture.
Dried Thyme – 1 teaspoon. You can also use fresh thyme, but dried works perfectly in this recipe.
Salt and Pepper – To taste, essential for balancing out the flavors.
Bay Leaves – 1 or 2. These help to elevate the depth of flavor in the soup.
Lemon Juice (optional) – A splash at the end can brighten up the flavor and balance the richness.

Cooking Instructions

Ready to get started? Here’s a step-by-step breakdown of how to whip up this healthy chicken pot pie soup:

Prepare The Chicken
- If you’re using raw chicken breasts or thighs, season them with salt, pepper, and a drizzle of olive oil. Cook them in a skillet over medium heat until they’re no longer pink, about 6-8 minutes per side. Once done, shred the chicken using two forks. Set aside.
- Alternatively, use pre-cooked rotisserie chicken for a faster prep time!
Sauté The Veggies
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender and the onions are translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Make The Roux (Thickening Base)
- Sprinkle in the whole wheat flour and stir to coat the vegetables. Cook for about 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, ensuring no lumps form. Stir frequently until the mixture begins to thicken.
Simmer The Soup
- Add the shredded chicken, frozen peas, dried thyme, bay leaves, salt, and pepper. Bring the soup to a gentle simmer and cook for about 15 minutes, allowing the flavors to meld together.
- Pour in the milk, and stir to combine. Continue to simmer for another 5 minutes until the soup is creamy and well-incorporated.
Final Touches
- Once everything is heated through and the soup has thickened to your liking, remove the bay leaves and adjust seasoning as necessary.
- If desired, add a squeeze of lemon juice to brighten the flavor.
- Serve hot, and enjoy your comforting bowl of chicken pot pie soup!

Ingredient Insights

Now, let’s talk about the ingredients and what they bring to the table:

Chicken: The chicken provides lean protein, helping you feel fuller longer without weighing you down. It’s also an excellent source of B vitamins like niacin and B6, which support your metabolism and energy production.
Vegetables (Carrots, Celery, Onions): These are packed with fiber and antioxidants. Carrots are a fantastic source of beta-carotene, while celery is rich in vitamin K. The onions add not only flavor but also anti-inflammatory compounds that support immune health.
Peas: Frozen peas are a great addition for fiber, protein, and essential vitamins like A, K, and B-complex vitamins. They’re also high in iron and manganese, which support red blood cell production and bone health.
Whole Wheat Flour: A healthier alternative to white flour, whole wheat flour contains more fiber, which helps in digestion and promotes gut health.
Low-Sodium Chicken Broth: Using a low-sodium version ensures the soup isn’t overloaded with salt, making it heart-healthier. Plus, chicken broth is rich in collagen, which is beneficial for your joints and skin.

Expert Tips

Make it Creamier: If you want to add even more creaminess without the extra calories, try blending half of the soup with an immersion blender and then mixing it back in. This will create a smoother texture and enhance the flavor profile.
Seasoning is Key: If you like your soup with more of a savory punch, feel free to add more herbs like rosemary, sage, or even a pinch of nutmeg. These work well in pot pie-style dishes.
Make it in Advance: This soup actually gets better the next day, so feel free to make it ahead of time and let it sit in the fridge. The flavors will meld together beautifully.
For a Dairy-Free Version: Simply swap the milk for almond or coconut milk and use a dairy-free butter or oil instead of regular butter when sautéing.

Recipe Variations

Vegetarian Version: Swap out the chicken for extra veggies (like mushrooms or cauliflower) or tofu for a hearty meatless meal.
Low-Carb Version: If you’re avoiding carbs, you can substitute cauliflower rice for the peas and potatoes (if you add them) or just omit the peas altogether.
Spicy Twist: Add a dash of cayenne pepper or a few chopped jalapeños to give the soup a spicy kick. You could even finish it off with a sprinkle of red pepper flakes.
Swap in Sweet Potatoes: For a slightly sweeter soup, swap regular potatoes for cubed sweet potatoes. They bring a new layer of flavor and extra vitamin A!

Final Words

This healthy chicken pot pie soup is more than just a meal – it’s an experience. It’s perfect for cozy nights in, family gatherings, or even as a meal prep option for the week. The combination of savory chicken, tender vegetables, and a creamy base creates the ultimate comfort food, while still maintaining that wholesome touch.

Healthy Chicken Pot Pie Soup Recipe