Healthy Chicken Pot Pie Soup
This healthy chicken pot pie soup is one of my favorite meals to make when I’m craving a super cozy dinner. It has all the classic flavors of chicken pot pie, but in slightly more balanced way that’s still delicious. This soup is packed with protein and vegetables and makes great leftovers, too!
Each serving has over 40 grams of protein and 7 grams of fiber, which helps keep you full and energized long after you finish eating. Lean chicken breast provides the protein, while carrots, celery, peas, and corn add fiber, color, and nutrients. The soup gets its creaminess from just a bit of milk instead of large amounts of butter or cream.
If you’re watching your sodium intake, this recipe is easy to adjust. Using low sodium chicken broth and reducing the added salt still gives you plenty of flavor thanks to the onion, garlic, herbs, and vegetables.
One of the best things about this recipe is how practical it is. It makes four generous servings, but it’s easy to double if you’re cooking for a crowd or want leftovers for the week. It reheats really well, making it a solid option for lunches or quick dinners when you don’t feel like cooking again.
I like to serve this soup with a handful of crackers or a slice of toasted bread on the side. I hope you enjoy this healthy chicken pot pie soup as much as I do. Leave a comment below if you try it!
Healthy Chicken Pot Pie Soup
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 5 medium carrots, diced
- 8 medium celery stalks, diced
- 1 tbsp garlic, minced
- 1 tsp salt (use less if watching sodium)
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 4 cups low-sodium chicken broth
- 1 lb chicken breast (boneless, skinless)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup whole milk
- 2 tbsp corn starch
Instructions
- Heat a large pot over medium heat and add olive oil.
- Add diced onions, carrots, and celery and sauté for 3-5 minutes, stirring often, until onion becomes translucent.
- Add garlic, salt, pepper, and thyme and saute for 2 more minutes, stirring often.
- Add chicken broth and cover until broth mixture comes to a boil.
- Add chicken breasts and cover and cook for 12-15 minutes until cooked all the way through. Remove chicken breasts and place on a cutting board.
- Add frozen peas and corn to the pot, cover and cook for 8 minutes.
- Meanwhile, chop the chicken into bite sized pieces. Add chopped chicken back to the pot after the corn and peas are done cooking (they should be tender).
- In a small bowl, whisk together milk and corn starch until no clumps remain. Add mixture to the pot while stirring until it thickens.
- Remove from heat and serve! I like to serve with crackers or toasted bread on the side.
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Healthy Chicken Pot Pie Soup Nutrition Facts
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This soup is delicious and easy to make. A perfect make ahead for lunches. I subbed coconut milk for regular milk and it turned out great.
Thank you so much Dana!! So glad you liked it 🙂