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A warm bowl of chicken pot pie soup garnished with fresh herbs

Healthy Chicken Pot Pie Soup

Warm up with this healthy and hearty chicken pot pie soup, loaded with tender chicken and an array of nourishing vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 350 kcal

Equipment

  • large pot or Dutch oven

Ingredients
  

For the Chicken

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
  • Salt and black pepper to taste

For the Soup Base

  • 1 tbsp olive oil or unsalted butter for richer flavor
  • 1 cup chopped yellow onion about 1 medium
  • 1 cup chopped carrots about 2 medium
  • 1 cup chopped celery about 2 stalks
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour or gluten-free flour blend
  • 4 cups low-sodium chicken broth
  • 1 cup milk 2% or unsweetened almond milk for a lighter option
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish optional

Instructions
 

Prep the Chicken

  • Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Season the chicken pieces with salt and pepper.
  • Add the chicken to the pot and cook until lightly browned and cooked through, then remove and set aside.

Sauté the Veggies

  • In the same pot, add the remaining 1 tablespoon of olive oil (or butter). Cook the onion, carrots, and celery until softened.
  • Stir in the minced garlic and cook for another minute until fragrant.

Create the Roux

  • Sprinkle flour over the cooked vegetables and stir constantly for 1-2 minutes to form a roux, which will thicken the soup.

Build the Soup Base

  • Gradually whisk in the chicken broth until smooth, then bring to a simmer and stir frequently until it thickens.

Add Milk and Seasonings

  • Reduce heat to low and stir in the milk, frozen peas, corn, thyme, and rosemary. Return the cooked chicken to the pot.

Simmer and Season

  • Simmer gently for 5-10 minutes to meld flavors and tenderize vegetables. Adjust seasoning with salt and pepper as needed.

Serve

  • Ladle the hot soup into bowls and garnish with fresh chopped parsley if desired.

Notes

For an extra creamy soup, you can blend a portion of the soup before adding the chicken and frozen vegetables. Serve with a sprinkle of cheese or a side of crusty bread.