This warm and tasty soup gives you all the comfort of chicken pot pie, but without the crust! Packed with tender chicken, fresh veggies, and creamy goodness, it’s a family favorite.
Who doesn’t love soup? It’s like a hug in a bowl! I love serving this with some crusty bread for dipping—makes me feel all cozy and happy! 😊
Key Ingredients & Substitutions
Olive Oil: This is my go-to for sautéing. If you prefer, you can use avocado oil or even butter for a richer flavor.
Chicken: Rotisserie chicken makes this super easy, but you can also use leftover chicken or poach your own. Shredded turkey works well, too!
Vegetables: The classic mix of onion, celery, and carrots is key here (often called mirepoix). Don’t hesitate to add bell peppers or green beans for extra flavor and texture!
Milk: I often use unsweetened almond milk for a lighter option, but any plant-based milk or regular milk can work. Just steer clear of sweetened varieties!
Flour: Whole wheat flour is a healthier choice, but if you need a gluten-free option, cornstarch or a gluten-free flour blend can do the trick. Just mix it with a bit of water before adding!
How Do I Get My Soup to Thicken Just Right?
Thickening the soup is a crucial step to achieve that creamy pot pie texture. Here’s how to do it smoothly:
- Start by stirring the flour into the sautéed veggies. This lightly toasts the flour and helps it incorporate well.
- Whisk the broth and milk in slowly. This prevents lumps—nobody wants a chunky soup!
- Let the soup simmer after adding the liquids. This is when it thickens up; just be patient and stir occasionally.
Remember, you can always adjust the thickness! If it’s too thick, add a splash more broth or milk to loosen it up. Enjoy your cooking adventure!
Healthy Chicken Pot Pie Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 stalks celery, diced
- 3 medium carrots, sliced
- 1 cup frozen peas
- 1/2 pound mushrooms, sliced
- 4 cups cooked shredded chicken (rotisserie or poached)
- 4 cups low-sodium chicken broth
- 1 cup low-fat milk or unsweetened almond milk
- 3 tablespoons whole wheat flour or all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried sage
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup will take you about 15–20 minutes to prepare, with an additional 10–15 minutes for cooking. So, in about 30–35 minutes, you’ll have a warm, comforting soup ready to serve!
Step-by-Step Instructions:
1. Sauté the Veggies:
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add in the chopped onion, minced garlic, diced celery, and sliced carrots. Sauté them for about 5–7 minutes, or until the veggies become tender and fragrant.
2. Add the Mushrooms:
Now it’s time to add the sliced mushrooms to the pot. Cook them for another 3–4 minutes until they soften and release their lovely juices. This step adds a wonderful depth of flavor to your soup!
3. Incorporate the Flour:
Next, sprinkle in the flour, stirring well to coat all the vegetables. Keep stirring for about 1–2 minutes to cook the flour a bit and avoid any raw taste. This will help thicken your soup later on.
4. Pour in the Liquids:
Slowly whisk in the chicken broth and milk while breaking up any lumps. Bring the mixture to a gentle simmer, and cook it for about 5 minutes. Keep an eye on it—it should start to thicken nicely!
5. Add Chicken and Herbs:
Stir in the shredded chicken, frozen peas, and the dried herbs: thyme, parsley, and sage. Let the soup simmer for about 10 minutes so all the flavors blend beautifully and the soup heats through.
6. Season to Taste:
Give your soup a taste and adjust the seasoning with salt and pepper based on your preference. Remember, it’s all about what makes your taste buds happy!
7. Serve and Enjoy:
Finally, ladle the warm soup into bowls and sprinkle fresh chopped parsley on top for a lovely finish. Serve hot, ideally with a slice of crusty bread or whole grain roll on the side. Cozy up and enjoy your home-cooked meal!
What a delightful way to enjoy the flavors of chicken pot pie in a healthy soup form! Enjoy every spoonful! 😊
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Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but make sure to fully cook and shred it before adding it to the soup. A quick method is to boil the chicken until cooked through, then shred it before incorporating it into the recipe.
How Can I Make This Soup Dairy-Free?
To make the soup dairy-free, simply use unsweetened almond milk or any other non-dairy milk alternative in place of the low-fat milk. The flavor will remain just as comforting and delicious!
Can I Prepare This Soup in Advance?
Absolutely! You can make the soup ahead of time and store it in an airtight container in the fridge for up to 3 days. Just reheat it gently on the stove when you’re ready to serve.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing the soup for up to 3 months. Just thaw it overnight in the fridge and reheat on the stove.
