Okay, so, comfort food. I LOVE it, right? But sometimes all that creamy, carby goodness just…doesn’t love me back. That’s where this dreamy Healthy Chicken Pot Pie Soup comes in! It’s like a big hug in a bowl, but without the guilt. Seriously, you get all those classic pot pie flavors – chicken, veggies, that creamy sauce – but it’s actually good for you. I’ve been messing around with soup recipes for ages (seriously, ask my kids, they’re soup connoisseurs!), and this one? This one’s a winner. It’s hearty, it’s satisfying, and it’s packed with good stuff. Trust me, even the picky eaters will be asking for seconds!
Why You’ll Love This Healthy Chicken Pot Pie Soup
Seriously, what’s not to love? This soup is like the ultimate weeknight dinner superhero. But just in case you need convincing…
- It’s ready in a flash – way faster than baking a whole pot pie!
- Super easy to make – even if you’re not a whiz in the kitchen (I’m definitely not!).
- Loaded with veggies – sneak those healthy goodies in!
- Actually healthy – goodbye guilt!
- Totally comforting – that classic pot pie vibe.
- Kid-approved – even my picky eaters gobble it up!
Quick and Easy Healthy Chicken Pot Pie Soup
Okay, time is precious, right? That’s why I adore this recipe. You can whip it up in under an hour. Seriously, from chopping board to cozy bowl in no time!
Packed with Nutritious Ingredients in this Healthy Chicken Pot Pie Soup
This isn’t just empty calories, folks! We’re talking lean chicken breast for protein and a whole garden of veggies. It makes you feel good from the inside out!
Ingredients for Healthy Chicken Pot Pie Soup
Alright, gather ’round, here’s what you’ll need to make this magic happen! Don’t worry, it’s mostly stuff you probably already have. And hey, if you’re missing something, don’t sweat it – I’ll give you some swap-out ideas later! But for now, here’s the basic lineup:
- 1 tablespoon olive oil
- 1 1/2 pounds diced boneless skinless chicken breast
- Freshly ground salt and pepper (don’t skimp!)
- 1/2 tablespoon olive oil
- 1/2 white onion, chopped (yellow works too!)
- 2 large carrots, sliced (or baby carrots, sliced!)
- 3 cups diced yukon gold potatoes (I love these!)
- 3 cups finely chopped cauliflower florets (trust me on this one!)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, if you’re fancy!)
- 2 cups unsweetened almond milk
- 3 cups low sodium chicken broth
- 1/2 teaspoon salt (plus more to taste, always!)
- Freshly ground black pepper
- 1 cup frozen peas (easy peasy!)
How to Prepare Healthy Chicken Pot Pie Soup
Okay, ready to get cooking? Don’t worry, it’s super simple! Just follow these steps, and you’ll have a pot of creamy, dreamy Healthy Chicken Pot Pie Soup in no time. I promise, it’s easier than ordering takeout!
Cooking the Chicken for Healthy Chicken Pot Pie Soup
First things first, let’s get that chicken cooked! Grab your biggest pot (a Dutch oven is perfect, but anything works!), drizzle in a tablespoon of olive oil, and crank the heat to medium-high. Once the oil’s hot (it should shimmer!), toss in your diced chicken breast. Season generously with salt and pepper – don’t be shy! Cook for about 4-6 minutes, until it’s cooked through. Then, scoop the chicken out and set it aside in a bowl. We’ll add it back in later!
Sautéing the Vegetables for Healthy Chicken Pot Pie Soup
Now, for the veggies! Add another half-tablespoon of olive oil to the same pot. Then, toss in your chopped onion, sliced carrots, diced potatoes, cauliflower, and thyme. Sauté everything together until the onion starts to soften – this usually takes about 5 minutes. Trust me, getting those onions nice and soft is KEY for flavor!
Blending the Soup Base for Healthy Chicken Pot Pie Soup
This is where the magic happens! We’re going to make the soup super creamy. Carefully scoop out about 3 cups of the veggie mixture and transfer it to a blender. Now, CAREFUL! Hot liquids can be a bit explosive in a blender, so start on low and gradually increase the speed. Blend until smooth, then pour that creamy goodness back into the pot with the rest of the veggies.
Combining and Simmering the Healthy Chicken Pot Pie Soup
Almost there! Now, stir in the cooked chicken and frozen peas. Bring the soup to a simmer (that’s just a gentle bubble), and let it cook for another 5-10 minutes, until it thickens up a bit. Give it a taste and add more salt and pepper if needed. And that’s it! You’ve got yourself a pot of delicious, healthy chicken pot pie soup!
Ingredient Notes and Substitutions for Healthy Chicken Pot Pie Soup
Okay, so maybe you’re staring at the ingredient list and thinking, “Hmm, almond milk? Cauliflower?” Trust me, it works! But hey, if you need to make a few tweaks, go for it! Want to make it vegan? Easy peasy! Just swap the chicken for chickpeas and use vegetarian broth. Any dairy-free milk will work, too! If you’re not doing Whole30, a little corn adds a touch of sweetness. And if you’re a mushroom fan (I am!), sauté some baby bellas with the veggies – yum!
Tips for the Best Healthy Chicken Pot Pie Soup
Okay, wanna take this soup from “good” to “OMG AMAZING”? Here are my secrets! First, taste, taste, TASTE! Seriously, seasoning is everything. Don’t be afraid to add more salt and pepper until it’s just right. Next, for a thicker soup, simmer it a little longer. If it gets TOO thick, just add a splash more broth. My favorite part is adding a squeeze of lemon juice at the end – it brightens everything up! Oh, and don’t forget a sprinkle of fresh thyme on top – it’s fancy AND delicious!
Frequently Asked Questions About Healthy Chicken Pot Pie Soup
Got questions? I’ve got (hopefully!) answers! Here are a few things folks often ask me about this yummy Healthy Chicken Pot Pie Soup:
Q: Can I freeze this soup?
You betcha! It freezes like a dream. Just let it cool completely, then pop it into freezer-safe containers. It’ll keep for a couple of months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop. Easy peasy!
Q: Can I use different vegetables?
Absolutely! Feel free to get creative. Green beans, zucchini, even spinach would be delicious. Just toss them in with the other veggies and simmer away! It’s your soup, make it your own!
Q: How long does this soup last in the fridge?
If you’re not freezing it, this soup will keep in the fridge for about 3-4 days. Just make sure it’s stored in an airtight container. It’s perfect for meal prepping!
Q: Can I make this in a slow cooker?
You know, I haven’t tried it myself, but I bet it would work! I’d probably sauté the veggies first, then toss everything into the slow cooker and cook on low for 6-8 hours. Let me know if you try it!
Q: Is this really a healthy chicken pot pie soup recipe?
Yes! By using lean chicken breast, lots of veggies, and almond milk instead of heavy cream, we’ve lightened up this classic comfort food without sacrificing any of the flavor!
Nutritional Information
Okay, so everyone always asks about the nutrition stuff, right? Here’s the lowdown… BUT! Big but: keep in mind that these numbers are just estimates. Different brands of broth, different sizes of veggies… it all changes things a little! So, take this with a grain of (low-sodium!) salt, okay?
Per serving (makes about 4 servings):
- Calories: About 369 (not bad at all!)
- Sugar: 7.1g
- Fat: 10.9g (mostly from the olive oil, yay!)
- Carbs: 30.5g
- Fiber: 7.3g (hello, veggies!)
- Protein: A whopping 41.9g!
Just remember, these are approximate. I can’t guarantee these are 100% exact, but it gives you a good idea! It’s a pretty darn healthy and filling soup!
Enjoy Your Healthy Chicken Pot Pie Soup!
And that’s all there is to it! I really hope you love this Healthy Chicken Pot Pie Soup as much as my family does! If you try it, please leave a comment below and let me know what you think! And hey, if you’re feeling social, snap a pic and share it on Instagram – tag me so I can see! Happy soupin’!
Print
Make Luscious Healthy Chicken Pot Pie Soup in 45
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Description
Enjoy a comforting and healthy bowl of chicken pot pie soup. This recipe is packed with vegetables and lean protein.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds uncooked boneless skinless chicken breast, diced
- Freshly ground salt and pepper
- 1/2 tablespoon olive oil
- 1 white onion, chopped
- 2 large carrots, sliced
- 3 cups diced yukon gold potatoes
- 3 cups finely chopped cauliflower florets
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 2 cups of unsweetened almond milk
- 3 cups low sodium chicken broth
- 1/2 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 1 cup frozen peas
Instructions
- Place a large dutch oven or pot over medium high heat. Add olive oil. Once oil is hot, add diced chicken breast and season with salt and pepper. Cook chicken for 4 to 6 minutes or until cooked. Remove chicken from pot and transfer to a bowl. Set aside.
- In the same pot, add 1/2 tablespoon olive oil, chopped onion, sliced carrots, diced gold potatoes, diced cauliflower and thyme. Saute until onion begins to soften, then add milk, chicken broth, salt and pepper. Simmer uncovered for 10 minutes or until potatoes are fork tender.
- Remove 3 cups of the mixture from the pot and add to a blender. Blend until smooth. Be careful while you do this. Then transfer puree back to the pot.
- Stir in cooked chicken and frozen peas. Simmer for 5 to 10 more minutes to thicken. Taste and add more salt and pepper, if necessary. Garnish with extra black pepper and fresh thyme, if desired.
Notes
- To make this recipe vegan, use chickpeas instead of chicken, vegetarian broth, and a dairy-free milk.
- Optional: Add 3/4 cup of corn (if not doing whole 30). Add 8 ounces of baby bella mushrooms, sauteed with the onion, carrots, and potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 369cal
- Sugar: 7.1g
- Sodium: Unknown
- Fat: 10.9g
- Saturated Fat: 1.6g
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: 30.5g
- Fiber: 7.3g
- Protein: 41.9g
- Cholesterol: Unknown
