I love making this Healthy Chicken Pot Pie Soup when I want something comforting, creamy, and filling without feeling heavy. It gives me all the familiar flavors of classic chicken pot pie, but in a lighter soup that comes together quickly and easily. This recipe is perfect for cozy dinners and always makes my kitchen smell amazing.
Why You’ll Love This Recipe
I enjoy this recipe because it’s warm, hearty, and deeply satisfying while still being wholesome. I like that it’s packed with vegetables and lean protein, making it a complete meal in one bowl. It’s also quick to prepare, which helps me get dinner on the table fast on busy days. Even without heavy cream, I still get a rich and creamy texture that reminds me of traditional chicken pot pie.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium white or yellow onion, diced
1 1/2 cups celery, diced
1 1/2 cups carrots, peeled and 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 cooked chicken, roughly chopped
1 cup frozen peas
Directions
I start by heating a large pot or Dutch oven over medium heat and adding the olive oil. I add the onion, celery, and carrots and sauté them for a few minutes until the onion softens and turns translucent.
Next, I add the garlic and cook it briefly until fragrant. I then stir in the flour, salt, pepper, and thyme, making sure all the vegetables are evenly coated.
I slowly pour in the chicken broth and add the diced potatoes, stirring well. I let the soup simmer for about 15 minutes, or until the potatoes are tender.
Finally, I add the milk, cooked chicken, and frozen peas. I let everything cook for another 5 minutes, stirring occasionally, until the soup thickens. I serve it warm and enjoy it as is or with a simple side.
Servings And Timing
This recipe makes about 8 cups of soup, which I divide into approximately 8 servings. I usually spend about 10 minutes prepping and around 20 minutes cooking, so the soup is ready in roughly 30 minutes.
Variations
When I want a dairy-free version, I use unsweetened plant-based milk instead of regular milk. For a vegetarian option, I leave out the chicken and add more vegetables or beans. If I need a gluten-free version, I replace the flour with cornstarch, arrowroot powder, or a gluten-free flour blend. I also enjoy making this soup with leftover turkey when available.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 5–6 days. When reheating, I warm the soup gently on the stovetop or in the microwave, stirring occasionally to keep it creamy. I also freeze this soup for up to 2–3 months and thaw it overnight before reheating.
FAQs
Can I use homemade cooked chicken?
I often use homemade cooked or shredded chicken, and it works perfectly in this soup.
Can I make this soup thicker?
If I want a thicker soup, I add a little extra flour or let it simmer longer until it reaches the consistency I like.
Can I use different vegetables?
I like swapping or adding vegetables such as corn, green beans, or mushrooms depending on what I have on hand.
Can I prepare this soup ahead of time?
I make this soup ahead and reheat it later, and the flavors taste even better the next day.
Is this soup good for freezing?
I freeze this soup regularly, and it reheats well once thawed and warmed gently.
Conclusion
I love how this Healthy Chicken Pot Pie Soup brings comfort, flavor, and nutrition together in one simple dish. It’s easy to make, stores well, and always feels like a cozy, homemade meal that I’m happy to come back to again and again.
