This Healthy Chicken Pot Pie Soup is a warm and comforting dish. Full of tender chicken, tasty veggies, and a creamy broth, it’s like a hug in a bowl!
I love how it makes you feel all cozy inside without the guilt. Just grab some bread for dipping, and you’ll be all set for a perfect meal. Yum!
Key Ingredients & Substitutions
Olive Oil: I like using olive oil for its light flavor. You can swap it for avocado oil or even butter if you prefer. Both will work well for sautéing your veggies.
Chicken Broth: Low-sodium broth is great to keep the soup lighter. If you’re in a pinch, homemade broth or water with bouillon cubes can work too!
Cauliflower Rice: This helps thicken the soup while adding extra nutrition. If you’re not a fan of cauliflower, you can use diced potatoes or sweet potatoes for a hearty twist.
Unsweetened Almond Milk: I love using almond milk for its creaminess. If you prefer dairy, low-fat milk or regular cream can be substituted, just adjust the amount to keep the soup’s consistency!
How Do I Make Sure My Vegetables Are Perfectly Cooked?
Cooking the vegetables just right is key to a delicious soup. Here’s how:
- Start with medium heat to gently sauté onions, carrots, and celery until they’re soft – about 5-7 minutes.
- Add the garlic last, as it cooks quickly. You want it fragrant, not burnt!
- When adding vegetables to the broth, remember that some will cook faster than others. So, add harder veggies like carrots before the softer ones like peas.
Keep an eye on them; you want them tender but not mushy!
Healthy Chicken Pot Pie Soup
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 large carrots, sliced into rounds
- 2 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken breast
- 1 cup frozen peas
- 1 cup cauliflower rice or finely chopped cauliflower (for thickness)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried rosemary (optional)
- Salt and pepper to taste
- 1 cup unsweetened almond milk (or other milk alternative)
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 25 minutes of cooking, totaling around 35 minutes from start to finish! Perfect for a cozy dinner on a busy weeknight!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened and the onion becomes translucent.
2. Add Garlic:
Next, add the minced garlic and cook for another minute until it’s fragrant. Be careful not to let it burn!
3. Bring in the Broth:
Pour in the chicken broth and bring the mixture to a gentle boil. This will create a flavorful base for your soup.
4. Add Chicken and Veggies:
Stir in the shredded chicken, frozen peas, cauliflower rice, thyme, parsley, rosemary, salt, and pepper. Mix it well and reduce the heat to medium-low. Let it simmer for about 15 minutes until the carrots and cauliflower are tender.
5. Make it Creamy:
After 15 minutes, stir in the almond milk and bring the soup back to a low simmer.
6. Thicken the Soup:
Slowly whisk in the cornstarch slurry to thicken the soup. Cook for another 2-3 minutes while stirring often, until the soup has thickened to your liking.
7. Final Seasoning:
Taste the soup, and if needed, adjust the seasoning with extra salt and pepper to suit your palate.
8. Serve and Enjoy:
Serve your warm, creamy chicken pot pie soup hot! Garnish with fresh parsley and a sprinkle of freshly ground black pepper for that extra touch.
This soup is not only comforting but also good for you. Enjoy every spoonful!
Can I Use Leftover Roast Chicken for This Soup?
Absolutely! Leftover roast chicken works perfectly in this recipe. Just shred it and add it into the soup during the step where you add the chicken. It’ll enhance the flavor even more!
What Are Some Good Substitutions for Cauliflower Rice?
If you’re not a fan of cauliflower rice, you can substitute it with regular rice, barley, or diced potatoes. Just adjust the cooking time because they might need to simmer longer to become tender.
How Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Just remember to let it cool completely before freezing!
Can I Add More Vegetables?
Yes! Feel free to add other vegetables like corn, green beans, or even spinach for added nutrition and flavor. Just remember to adjust cooking times to ensure everything cooks evenly!