Healthy Chicken Pot Pie Soup
This healthy chicken pot pie soup is creamy, comforting, and packed with protein and vegetables. Perfect for meal prep or weeknight dinners.
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.
Video
Notes
Soup should keep in the fridge for up to 3 days.