Healthy Chicken Pot Pie Soup
Written by Megan
Prep Time: 15 Mins
Cook Time: 25 Mins
Total Time: 40 Mins
Serves 4-6
Chicken pot pie is such a classic comfort food for me. It’s so many flavors I love, all served warm in a homey sort of way. Unfortunately, those chicken pot pies you find in the freezer section of the grocery store are CRAZY calorie-dense. If you’re someone trying to eat healthier, those are REALLY not the move.
Chicken pot pie soup is a great way to get many of the benefits of a chicken pot pie, BUT without so many calories. Additionally, the soup is simple. You’ve got potatoes, chicken breast, carrots, onion, peas. And, there’s the bulk of your soup! It’s that easy.
If you do want to add some additional fat to the soup, you are welcome to! Heavy cream (or half and half) can always be substituted for milk, and the veggies can be sauteed in butter. Both options will result in a creamier, fattier-tasting soup.
Adding more fat to the soup will obviously make it taste better, but don’t let that detract from the fact that this soup is delicious just the way I have it written. I don’t particularly love high-calorie meals, so I strive to keep my recipes clean, simple, healthy, and delicious. I am confident you will enjoy this recipe, but don’t start the recipe thinking that it’ll taste just like a chicken pot pie. It simply cannot - not without all that butter.
All this being said, I hope you will enjoy this recipe! It is a perfect end to a cold fall or winter day. I love how easy it is, and I love the straight-forwardness of the flavors. Please let me know what you think in the comments!
WHAT YOU’LL LOVE ABOUT THIS RECIPE
♡ It’s wayyyy HEALTHIER than chicken pot pie!! Cutting out the calories and fat content of pie crust is a game changer. You still get the flavors you’re looking for, but the meal is suddenly healthy!
♡ Much less time-intensive, compared to chicken pot pie… and again, you’re still getting those same great flavors!
TIPS FOR MAKING THE BEST CHICKEN POT PIE SOUP
1) Add enough seasonings! The seasonings are simple for this soup recipe - chicken broth (or chicken bullion), salt, pepper, garlic, and thyme. I’ve made this recipe to accommodate my own tastes, but if you feel that the soup still doesn’t have enough seasonings, be sure to add more!
I honestly can’t think of any other tips… This recipe is so simple! Just follow the directions and you will have a delicious soup!
SERVING IDEAS
- BISCUITS and / or BREAD! (both pair incredibly well with this soup recipe)
- Fresh THYME :)
- Optional use of rotisserie chicken instead of cooking your own. This will simply speed up the process and meal time will come even faster :)
STORAGE
Per the usual, chicken pot pie soup does store best in an airtight container in the refrigerator! Be sure to try out the Snapware glass containers, which are great for both the fridge and freezer!
HOW TO…
Begin by slicing the chicken breast in half, width-wise. Having a thinner chicken breast will help it to cook quicker, and more consistently. Salt and pepper both sides of each chicken breast half, with the ½ teaspoon of salt and a dash or two of pepper.
Add the seasoned chicken to a skillet with 2 teaspoons of oil, and cook over medium heat. Flip the chicken occasionally, ensuring an even cook on both sides of the chicken breast halves.
Once both halves have reached an internal temperature of 165 degrees F, remove from the heat. Set on a cutting board to rest for a few minutes.
Meanwhile, add another 2 teaspoons of olive oil to a stock pot and bring to medium heat. Add the carrots and onions. Cook for 3-5 minutes, or until the onions begin to look translucent.
Add in the chicken broth, salt, minced garlic, potatoes, and thyme. Stir the ingredients together and bring to a boil. Place a lid on the pot and then simmer for 10-15 minutes, or until the potatoes are tender.
Meanwhile, whisk together the milk and flour. Continue whisking until no lumps of flour remain in the mixture.
Once the potatoes are tender, stir the flour / milk mixture into the soup, and then add in the frozen peas. Again bring the soup to a boil and continue stirring for 2-3 minutes. Remove from the heat when the soup has begun to thicken.
The last step is to cut the cooked chicken breast into bite-sized pieces, and then add back into the soup. You can also add shredded chicken, or some rotisserie chicken pieces (as mentioned in the "Serving Ideas" section). However you prefer to eat chicken in soups, the result will be delicious!
The soup is delicious served with fresh bread or biscuits. Enjoy!
Ingredients:
Cooked Chicken Breast
- 1 Chicken Breast
- 2 Tsp Olive Oil
- 1/2 Tsp Salt
- 1 Dash Black Pepper
Chicken Pot Pie Soup
- 2 Tsp Olive Oil
- 1 Onion, Diced
- 1 Cup Chopped Carrots
- 3 Cup Low Sodium Chicken Broth
- 1 Tsp Dried Thyme
- 4 Cup Medium Potatoes, Diced
- 1 Tbs Minced Garlic
- 1 Tsp Salt
- 3/4 Cup Frozen Peas
- 11/2 Cup Milk 1%
- 1/3 Cup All-Purpose Flour
Directions:
Cooked Chicken Breast
- SLICE & SEASON CHICKEN BREAST
Begin by slicing the chicken breast in half, width-wise. Having a thinner chicken breast will help it to cook quicker, and more consistently. Salt and pepper both sides of each chicken breast half, with the ½ teaspoon of salt and a dash or two of pepper. - COOK CHICKEN
Add the seasoned chicken to a skillet with 2 teaspoons of oil, and cook over medium heat. Flip the chicken occasionally, ensuring an even cook on both sides of the chicken breast halves. Once both halves have reached an internal temperature of 165 degrees F, remove from the heat. Set on a cutting board to rest for a few minutes. - CUT CHICKEN
Once the chicken has rested for at least 5 minutes, cut it into bite-sized pieces. Set aside.
Chicken Pot Pie Soup
- SAUTÉ ONIONS & CARROTS
Add another 2 teaspoons of olive oil to a stock pot and bring to medium heat. Add the carrots and onions. Cook for 3-5 minutes, or until the onions begin to look translucent. - ADD BROTH, SALT, GARLIC, POTATOES, & THYME
Add in the chicken broth, salt, minced garlic, potatoes, and thyme. Stir the ingredients together and bring to a boil. Place a lid on the pot and then simmer for 10-15 minutes, or until the potatoes are tender. - WHISK MILK & FLOUR
Meanwhile, whisk together the milk and flour. Continue whisking until no lumps of flour remain in the mixture. - STIR MILK MIXTURE INTO SOUP
Once the potatoes are tender, stir the flour / milk mixture into the soup. - ADD PEAS & LET SOUP THICKEN
Add in the frozen peas. Again bring the soup to a boil and continue stirring for 2-3 minutes. Remove from the heat when the soup has begun to thicken. - ADD CHICKEN TO SOUP
Once the soup has thickened and you've removed it from the heat, add in the bite-sized pieces of chicken and stir to combine. - ENJOY
Enjoy this delicious soup! Feel free to add in heavy cream instead of milk, or add additional seasonings to your own personal preferences!
Nutrition Facts
Serving Size 1 Cup of Soup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 183 | ||
| % Daily Value* | ||
| Total Fat 4g | 5% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 531mg | 23% | |
| Total Carbohydrate 26g | 9% | |
| Dietary Fiber 3g | 10% | |
| Sugars 5g | 10% | |
| Protein 12g | 24% | |
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