Healthy Chicken Pot Pie Soup
User Reviews
5
Healthy Chicken Pot Pie Soup
Description
The Healthy Chicken Pot Pie Soup combines diced boneless chicken breasts with vegetables including onion, carrots, Yukon gold potatoes, and cauliflower. The ingredients are sautéed and simmered in a broth made from chicken stock and unsweetened almond milk, imparting a creamy texture without dairy. A portion of the soup is pureed in a blender to thicken the base and create a velvety consistency, while whole peas and cooked chicken added later maintain textural contrast.
The flavor balance is built on seasoning with salt, freshly ground black pepper, and thyme, providing subtle herbal and savory notes that complement the mild sweetness of the vegetables. The process involves gently sautéing vegetables to soften them before simmering until the potatoes are tender. Adding the pureed soup back in thickens it without heaviness, making it smooth yet hearty.
This chicken pot pie soup can be enjoyed as a nourishing lunch or dinner. The combination of protein and vegetables makes it filling, and it pairs well with crusty bread or a light side salad. The option to swap chickpeas for chicken and use vegetarian broth allows for a plant-based version. Adding corn or mushrooms can increase vegetable variety and flavor complexity.
The recipe notes recommend seasoning to taste after cooking, and to blend carefully when pureeing hot soup. Using almond milk or other milk variants affects richness, allowing customization per dietary preference. Optional vegetable additions provide versatility while maintaining the soup's overall character.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds chicken breast boneless skinless, uncooked, diced
- salt freshly ground
- black pepper freshly ground
- 1/2 tablespoon olive oil
- 1 white onion chopped
- 2 carrot large, sliced
- 3 cups potato Yukon gold, diced
- 3 cups cauliflower finely chopped florets
- 1 teaspoon thyme dried or 1 tablespoon fresh
- 2 cups unsweetened almond milk or cashew milk, skim milk, 2%, or whole milk for richer soup
- 3 cups chicken broth low sodium
- 1/2 teaspoon salt plus more to taste
- black pepper freshly ground
- 1 cup peas frozen
Instructions
- Place a large dutch oven or pot over medium high heat. Add in olive oil. Once oil it hot, add in diced chicken breast and generously season with salt and pepper. Cook chicken for 4-6 minutes or until thoroughly cooked and no longer pink. Remove chicken from pot and transfer to a large bowl; set aside for later.
- In the same pot, add in 1/2 tablespoon olive oil, chopped onion, sliced carrots, diced gold potatoes, diced cauliflower and thyme. Saute for a few minutes until onion begins to soften, then add in milk, chicken broth and salt and pepper. Allow mixture to simmer uncovered for 10 minutes or until potatoes are fork tender.
- Next remove 3 cups of the mixture from the pot and add to a blender. Blend until completely smooth (be careful while you do this!), then transfer puree back to the pot. Stir in cooked chicken and frozen peas. Allow mixture to simmer for 5-10 more minutes to thicken up a bit. Taste and add more salt and pepper, if necessary. Garnish with extra black pepper and fresh thyme, if desired. Great with biscuits or crackers, if you’d like.
Notes
- To prepare a vegan version, substitute chickpeas for chicken, and ensure broth and milk are plant-based.
- Optional additions include 3/4 cup corn or 8 ounces baby bella mushrooms sautéed with vegetables for added flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 369cal | 18% |
| Carbohydrates | 30.5g | 10% |
| Protein | 41.9g | 84% |
| Fat | 10.9g | 17% |
| Saturated Fat | 1.6g | 8% |
| Fiber | 7.3g | 29% |
| Sugar | 7.1g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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