Healthy Chicken Pot Pie Soup
This Healthy Chicken Pot Pie Soup has all the cozy comfort of a classic pot pie — creamy, hearty, and full of flavor — without the heavy crust or extra calories. A wholesome, protein-packed soup perfect for any season.
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 small onion diced
- 2 garlic cloves minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 cup frozen peas
- 1 cup corn kernels fresh or frozen
- 2 cups cooked chicken breast shredded or diced
- 4 cups low-sodium chicken broth
- 1 cup milk of choice almond, low-fat, or oat milk
- 2 tbsp whole wheat flour or almond flour
- ½ tsp dried thyme
- ½ tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
- Optional: dash of nutmeg
Instructions
- Heat oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5–6 minutes until softened. Stir in garlic and cook 30 seconds.
- Sprinkle flour over vegetables, stir, and cook 1 minute.
- Gradually pour in broth while whisking to prevent lumps. Add thyme, parsley, salt, pepper, and nutmeg. Bring to a gentle boil.
- Reduce heat, add shredded chicken, and simmer 10–12 minutes.
- Stir in milk, peas, and corn. Cook 5–7 minutes until creamy and thickened.
- Taste and adjust seasoning. Simmer longer for a thicker soup or add milk for a lighter texture.
- Garnish with fresh parsley and serve warm.
Notes
Serve with a side salad, whole-grain biscuits, or crusty toast.
Top with puff pastry squares for a true pot pie feel. Storage & Reheating
Refrigerate up to 4 days.
Freeze up to 2 months.
Reheat on the stove, adding broth or milk if too thick.
Top with puff pastry squares for a true pot pie feel. Storage & Reheating
Refrigerate up to 4 days.
Freeze up to 2 months.
Reheat on the stove, adding broth or milk if too thick.