The Best Healthy Chicken Pot Pie Soup Recipe for Cozy Evenings

Comfort arrives with this hearty chicken pot pie soup that reimagines classic flavors in a cozy, nourishing bowl.

Creamy broth swirls around tender chicken pieces and vibrant vegetables, creating a delightful twist on traditional pot pie.

Packed with protein and warming spices, this recipe delivers a nutritious meal perfect for chilly evenings.

Layers of rich, velvety texture blend seamlessly with crisp vegetable chunks that dance across each spoonful.

Lean protein and colorful vegetables make this soup a smart choice for anyone seeking a balanced, satisfying dinner.

Crispy biscuit croutons add a delightful crunch that will have you savoring every single bite.

You’ll want to make this soup again and again, so grab your ingredients and let’s get cooking!

Why Healthy Chicken Pot Pie Soup Is A Comfort Fix

• Customize with Ease: Swap ingredients like vegetables or proteins to match your family's taste preferences and dietary needs.
• Nutritional Powerhouse: Packed with lean protein from chicken, fiber-rich vegetables, and balanced nutrients that support overall health and wellness.
• Quick Comfort Cooking: Transforms classic pot pie flavors into a delightful soup format that delivers maximum satisfaction with minimal preparation effort.
• Family-Friendly Meal: Creates a hearty, one-pot wonder that appeals to both kids and adults, making dinnertime stress-free and enjoyable for everyone.

What You’ll Need For Chicken Pot Pie Soup

• Chicken: Lean protein that forms the heart of this comforting soup.
• Potatoes: Starchy vegetables that provide thickness and creamy texture to the soup.
• Chicken Broth: Flavorful liquid base that enhances the overall taste of the soup.
• Milk: Adds richness and helps create a smooth, creamy consistency.

• Celery, Carrot, Onion: Classic aromatic vegetables that build a delicious flavor foundation.
• Garlic: Adds depth and robust flavor to the soup.

• Salt, Pepper: Essential seasonings that balance and enhance the soup's taste.
• Parsley, Basil, Rosemary: Fresh herbs that provide additional layers of flavor and aroma.

• Olive Oil: Used for sautéing vegetables and adding a subtle richness to the dish.

Steps To Make Chicken Pot Pie Soup

Step 1: Sauté Aromatic Vegetables

• Celery
• Carrot
• Onion
• Garlic
• Salt
• Pepper
• Parsley
• Basil
• Rosemary

Cook for 2 minutes until vegetables become soft and fragrant.

Step 2: Simmer Chicken and Potatoes

• Raw chicken
• Potatoes
• Chicken broth

Bring to a boil, then reduce heat and simmer for 30 minutes.

Step 3: Prepare Creamy Base

Remove chicken and large potato pieces from the pot.

Transfer potato quarters, milk, and 1/2 cup broth to a blender. Blend until smooth and creamy.

Step 4: Combine and Finish

Pour blended mixture back into the pot. Shred chicken on a cutting board and return to the pot.

Stir everything together until well combined and heated through.

Step 5: Serve and Garnish

Ladle soup into bowls.

Sprinkle fresh parsley on top for added flavor and color. Enjoy your comforting and nutritious chicken pot pie soup!

Tips To Perfect Chicken Pot Pie Soup

• Swap chicken breasts with rotisserie chicken for a quicker meal preparation and deeper flavor profile.
• Enhance soup's creaminess by adding a dollop of Greek yogurt or sour cream before serving for extra richness.
• Control sodium levels by using low-sodium chicken broth and reducing added salt during cooking process.
• Make this recipe gluten-free by substituting regular flour with cornstarch or almond flour when thickening the soup.
• Freeze leftover soup in airtight containers for up to 3 months, ensuring smooth texture by stirring well after reheating.

Fun Twists On Chicken Pot Pie Soup

• Dairy-Free Delight: Replace milk with coconut milk or almond milk for a creamy, lactose-free version. Use vegetable broth instead of chicken broth to enhance the plant-based profile.
• Low-Carb Comfort: Swap potatoes with cauliflower florets. Reduce total cooking time to 20 minutes. Add extra herbs like thyme or sage for deeper flavor complexity.
• Spicy Southwest Style: Include diced green chilies, jalapeños, and a dash of cumin. Top with crispy tortilla strips and fresh cilantro. Incorporate black beans for added protein and texture.
• Mediterranean Makeover: Add diced zucchini, spinach, and sun-dried tomatoes. Season with oregano and lemon zest. Sprinkle crumbled feta cheese on top for a Greek-inspired variation.

What To Serve With Chicken Pot Pie Soup

• Pair with Crusty Sourdough Bread: Slice a warm, tangy sourdough to soak up the creamy soup's rich flavors and add delightful texture.
• Complement with Crisp Chardonnay: Select a medium-bodied Chardonnay with subtle oak notes to balance the soup's creamy profile and herbal undertones.
• Match with Fresh Green Salad: Create a light side salad with mixed greens, cucumber, and a light vinaigrette to cut through the soup's richness and provide a refreshing contrast.
• Enhance with Herb-Infused Olive Oil Drizzle: Finish the soup with a delicate drizzle of herb-infused olive oil to elevate the aromatic herbs and add a luxurious touch.

How To Store Chicken Pot Pie Soup

• Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the soup stays fresh and delicious.
• Freeze: Pour cooled soup into freezer-safe containers or zip-lock bags. Freeze for up to 3 months, leaving some space for expansion. Label with the date for easy tracking.
• Microwave Reheating: Transfer desired portion to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Check temperature before serving.
• Stovetop Reheating: Pour soup into a pot, add a splash of chicken broth to restore moisture. Warm over medium-low heat, stirring occasionally until heated through. Avoid boiling to maintain soup's creamy texture.

FAQ Sheet For Chicken Pot Pie Soup

• Is this soup a healthier alternative to traditional chicken pot pie?

Yes, it offers similar comforting flavors with fewer calories and less fat by using broth-based preparation instead of a heavy cream sauce and pastry crust.

• Can I use frozen vegetables instead of fresh ones?

Absolutely! Frozen mixed vegetables work perfectly and can save you time during preparation while maintaining great nutritional value.

• How can I make this soup more protein-rich?

Consider adding extra shredded chicken, diced ham, or even white beans to increase the protein content and make the soup more filling.

• What type of milk works best in this recipe?

Low-fat or 2% milk are ideal for creating a creamy texture without adding excessive calories, but you can also use unsweetened almond milk for a dairy-free option.

Healthy Chicken Pot Pie Soup Recipe

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4.6 from 35 reviews

• Total Time: 42 minutes
• Yield: 6 1x

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Description

Comforting chicken pot pie soup brings classic American comfort food into a lighter, spoonable format with creamy broth and tender vegetables. Rich flavors and hearty ingredients make this dish perfect for warming souls on chilly evenings you’ll want to savor every delicious spoonful.

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Ingredients

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Protein:

• 1 pound (454 grams) boneless, skinless chicken breasts (about 2 larger breasts)

Vegetables:

• 1 cup celery, diced
• 1 cup carrots, cut into 1/4 inch thick small circles
• 1 cup onion, finely chopped
• 2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 1 cup Yukon Gold potatoes, peeled and cut into quarters for blending
• 1/2 tablespoon garlic, finely minced

Seasonings and Liquids:

• 2 tablespoons olive oil
• 3 cups chicken broth (or bone broth, low sodium)
• 1/2 cup milk of choice (almond milk, whole milk, etc.)
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1 tablespoon fresh parsley, for garnish

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Instructions

1. In a spacious cooking vessel, warm olive oil over medium heat. Introduce chopped celery, carrots, onions, and minced garlic. Sprinkle herbs and seasonings, then gently sauté for approximately 2 minutes until vegetables soften and become aromatic.
2. Add uncooked chicken pieces and diced potatoes to the vegetable mixture. Pour chicken broth into the pot, allowing the liquid to reach a vigorous boil. Reduce heat to a gentle simmer and let the contents cook for 30 minutes, ensuring chicken is thoroughly cooked and potatoes become tender.
3. Carefully extract chicken breasts and large potato chunks from the simmering liquid. Transfer these items to a clean cutting surface.
4. Combine potato pieces with milk and a half-cup of cooking broth in a blender. Pulse until achieving a silky, smooth consistency. Return the creamy mixture back into the pot, stirring to integrate.
5. Shred the cooked chicken using two forks, pulling the meat into delicate, bite-sized pieces. Reintroduce the shredded chicken into the soup, mixing thoroughly to distribute evenly.
6. Adjust seasoning if needed, ensuring harmonious flavor balance. Ladle the soup into serving bowls, garnishing with fresh parsley for a vibrant finishing touch. Serve immediately while piping hot.

Notes

• Customize the spice level by adjusting herbs and black pepper according to personal preference.
• For a creamier texture, blend additional potato or use an immersion blender directly in the pot.
• Transform this recipe into a low-carb version by replacing potatoes with cauliflower or reducing potato quantity.
• Consider using rotisserie chicken for faster preparation and added flavor depth without extra cooking time.

• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Category: Dinner, Snacks
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 4g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 70mg