Looking for a cozy, wholesome meal that’s easy to make? You’ll love my Healthy Chicken Pot Pie Soup! Packed with fresh veggies and lean protein, this soup offers all the flavors you crave without the guilt. In this article, I’ll guide you through simple steps, share ingredient swaps, and give you tips to elevate your dish. Get ready to warm your heart and tummy with this delicious recipe!
Why I Love This Recipe
- Comforting Warmth: This soup delivers the same cozy feeling as a traditional chicken pot pie, perfect for chilly days.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is a breeze to whip up.
- Healthy Ingredients: Packed with vegetables and lean chicken, it’s a nutritious option the whole family will love.
- Versatile: You can easily customize it with your favorite veggies or add herbs to suit your taste.
Ingredients
List of Healthy Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup whole milk or unsweetened almond milk
- 1/4 cup all-purpose flour (or gluten-free flour)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Nutritional Benefits of Each Ingredient
- Chicken breast: High in protein, low in fat. Great for muscle repair.
- Olive oil: Contains healthy fats. Good for heart health.
- Onion: Adds flavor and has antioxidants. Supports immune health.
- Carrots: Rich in beta-carotene. Good for vision and skin health.
- Celery: Low in calories and hydrating. Good for digestion.
- Garlic: Boosts the immune system. May lower blood pressure.
- Chicken broth: Hydrating and low in calories. Provides minerals.
- Frozen peas: High in fiber and protein. Good for digestion and heart.
- Potatoes: Source of vitamins C and B6. Provides energy.
- Thyme and rosemary: Herbs that add flavor and have anti-inflammatory properties.
- Milk or almond milk: Provides calcium and vitamin D. Supports bone health.
- Flour: Helps thicken the soup. Adds texture.
- Salt and pepper: Enhance flavor.
- Parsley: Adds color and vitamins. Good for digestion.
Suggestions for Ingredient Substitutions
- Chicken breast: Use turkey or tofu for a different protein.
- Olive oil: Can be replaced with coconut oil or avocado oil.
- Onion: Shallots or leeks can work in place of onion.
- Carrots: Sweet potatoes or bell peppers are great swaps.
- Celery: Use zucchini or green beans for a different crunch.
- Chicken broth: Vegetable broth works for a vegetarian option.
- Frozen peas: Corn or green beans can be used instead.
- Potatoes: Cauliflower can be a lower-carb option.
- Milk: Substitute with oat milk or soy milk for dairy-free.
- Flour: Use cornstarch or arrowroot powder for a gluten-free option.
With these ingredients and their benefits, you can create a warm and healthy bowl of chicken pot pie soup that is both comforting and nourishing. Enjoy the process of making it your own!
Step-by-Step Instructions
Detailed Cooking Steps
1. Heat the Olive Oil: Start by heating one tablespoon of olive oil in a large pot over medium heat. This oil adds flavor and helps cook the chicken.
2. Cook the Chicken: Add one pound of diced, boneless, skinless chicken breast. Season it with salt and pepper. Cook until the chicken turns white, about 5-7 minutes. Remove the chicken and set it aside.
3. Sauté the Vegetables: In the same pot, add one diced medium onion, two diced carrots, and two diced celery stalks. Sauté these for about 5 minutes. You want the veggies to soften and get sweet.
4. Add Garlic: Stir in three minced garlic cloves. Cook for another 30 seconds until it smells great.
5. Add Broth and Herbs: Pour in four cups of low-sodium chicken broth, two diced potatoes, one teaspoon of dried thyme, and one teaspoon of dried rosemary. Bring this mixture to a boil. Once it boils, reduce the heat to a simmer. Cook for about 15 minutes until the potatoes are tender.
6. Thicken the Soup: In a small bowl, whisk together 1/4 cup of all-purpose flour (or gluten-free flour) with one cup of whole milk or unsweetened almond milk until smooth. Gradually stir this mix into the soup. Let it cook for about 5 minutes to thicken.
7. Combine Everything: Add the cooked chicken and one cup of frozen peas back into the pot. Stir well and heat everything for another 5 minutes.
8. Taste and Adjust: Finally, taste the soup and add more salt and pepper if needed.
Cooking Time and Temperature Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Temperature: Start on medium heat for the chicken, then reduce to low for simmering.
This soup is warm, filling, and packed with flavor. It makes a perfect meal for any day!
Tips & Tricks
How to Make the Soup Creamier
To make your soup creamier, use whole milk or unsweetened almond milk. You can also blend a portion of the soup until smooth. This adds a rich texture without too many calories. Another tip is to whisk flour with milk before adding it to the pot. This helps it mix in well and thicken nicely. For even more creaminess, consider adding a spoonful of sour cream or Greek yogurt right before serving.
Best Practices for Seasoning
Seasoning is key to a tasty chicken pot pie soup. Start with salt and pepper when cooking the chicken to build flavor. Use fresh herbs like thyme and rosemary for a fragrant touch. After adding the broth and veggies, taste the soup before serving. This way, you can adjust the seasoning as needed. If you want a bit of heat, add a pinch of red pepper flakes. You can also finish your soup with fresh parsley for a burst of flavor.
Cooking Techniques for Perfectly Cooked Chicken
For juicy chicken, cook it just until no longer pink. This usually takes about 5-7 minutes. Make sure to dice the chicken into even pieces for consistent cooking. If you prefer, you can also poach the chicken in the broth. This method keeps the chicken moist and adds flavor to the soup. After cooking, let the chicken rest for a minute before adding it back. This helps keep it tender and juicy.
Pro Tips
- Use Rotisserie Chicken: For a quicker option, use shredded rotisserie chicken instead of cooking raw chicken. This saves time and adds great flavor.
- Customize Your Veggies: Feel free to add or substitute vegetables based on your preference or what you have on hand, like green beans or corn for extra color and nutrition.
- Thicken with Cornstarch: If you prefer a gluten-free option, replace the flour with cornstarch. Mix it with cold water before adding to the soup to prevent clumping.
- Make It Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
Variations
Different Types of Protein Substitutes
You can easily swap chicken for other proteins in this soup. Try turkey for a leaner option. Shrimp adds a nice twist and cooks quickly. For a heartier flavor, use diced beef. Each protein brings its own taste, making the soup unique.
Vegetarian or Vegan Options
If you want a vegetarian or vegan version, omit the chicken. Use chickpeas or lentils as your protein. They add fiber and flavor. You can also use vegetable broth instead of chicken broth. For creaminess, switch to coconut milk or a nut milk.
Flavor Enhancements and Add-ins
To boost flavor, add herbs like basil or cilantro. A squeeze of lemon brightens the soup nicely. You can toss in extra veggies like bell peppers or corn for color and crunch. A dash of hot sauce can spice things up too. Experiment with different seasonings to find your favorite mix!
Storage Info
Best Practices for Storing Leftovers
To keep your chicken pot pie soup fresh, cool it down first. Store it in an airtight container. Make sure to use it within three to four days for the best taste. You can also divide it into smaller portions. This makes it easy to grab a quick meal later. Label each container with the date. This way, you’ll know when to use it.
Freezing Tips for Future Meals
If you want to freeze the soup, do it before adding the milk. This helps keep the texture nice. Pour the cooled soup into freezer-safe bags or containers. Leave a little space at the top for expansion. You can freeze the soup for up to three months. When you’re ready to eat, just thaw it in the fridge overnight.
Reheating Instructions
To reheat, pour the soup into a pot over medium heat. Stir it often to prevent sticking. If it looks too thick, add a splash of broth or water. Heat until it is hot all the way through. You can also use the microwave. Just heat in short bursts and stir in between. Enjoy a warm bowl of soup!
FAQs
What can I use instead of flour for thickening?
You can use cornstarch or arrowroot powder as a thickener. Mix either with cold water first. This will help avoid lumps in your soup. Both options work well to create a smooth texture.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Cook the chicken and veggies on low for 6-8 hours. Add the milk and thickener during the last 30 minutes. This method allows the flavors to blend nicely.
How long does Healthy Chicken Pot Pie Soup last in the fridge?
This soup lasts about 3-4 days in the fridge. Store it in an airtight container. Make sure it cools to room temperature before storing. Reheat it on the stove or in the microwave.
Is it possible to make this soup dairy-free?
Absolutely! Use unsweetened almond milk instead of whole milk. This keeps the soup creamy without dairy. You can also try coconut milk for added richness. Both options enhance the flavor well.
Can I add more vegetables to the recipe?
Yes, you can add more vegetables! Consider adding bell peppers, zucchini, or green beans. Just remember to chop them small for even cooking. This adds more nutrients and flavor to your soup.
Healthy Chicken Pot Pie Soup is simple and tasty. We covered the best ingredients and their benefits. I shared easy steps to cook and tips for flavor. You learned about variations, storage, and answers to common questions.
In making this soup, you’ll enjoy great taste and nutrition. Try these ideas to fit your needs. Enjoy every bowl and share it with other
Comforting Chicken Pot Pie Soup
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup whole milk or unsweetened almond milk
- 1 quarter cup all-purpose flour or gluten-free flour
- to taste salt and pepper
- for garnish fresh parsley, chopped
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until no longer pink, about 5-7 minutes. Remove from pot and set aside.
- In the same pot, add diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
- Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add the chicken broth, potatoes, thyme, and rosemary. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes or until the potatoes are tender.
- In a small bowl, whisk together the flour and milk until smooth. Gradually stir the mixture into the soup, allowing it to thicken, about 5 minutes.
- Return the cooked chicken and frozen peas to the pot, stirring to combine. Allow everything to heat through for another 5 minutes.
- Taste and adjust seasoning with salt and pepper as desired.
