Description
A comforting and healthy chicken pot pie soup. It’s a lighter take on the classic, packed with vegetables and lean protein.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion (about 1 medium)
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk or skim milk
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 tablespoons all-purpose flour or cornstarch (for thickening)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Whisk together flour or cornstarch with a little cold water to make a slurry.
- Pour in chicken broth and almond milk. Bring to a simmer, stirring to combine.
- Return the cooked chicken to the pot. Add frozen peas and corn.
- Simmer for 10-15 minutes, or until vegetables are tender and soup has thickened.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, use more flour or cornstarch slurry.
- Add other vegetables like potatoes or green beans if desired.
- Use rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg