Description
Enjoy the comforting flavors of a chicken pot pie in a lighter, soup form with this Healthy Chicken Pot Pie Soup recipe. Creamy and satisfying, this soup is packed with vegetables, lean protein, and a flavorful broth.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soup Mixture:
- 3 tablespoons all-purpose flour (or whole wheat flour)
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk (or low-fat milk)
- 2 cups cooked chicken breast (shredded or diced)
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup plain Greek yogurt
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and sauté onion, carrots, and celery until softened. Add garlic, thyme, rosemary, salt, and pepper.
- Add Flour: Sprinkle flour over vegetables and stir to coat.
- Add Broth and Milk: Gradually whisk in chicken broth and milk, bring to a boil, then simmer until thickened.
- Finish Soup: Stir in chicken, peas, corn, and cook until heated. Remove from heat, stir in Greek yogurt until creamy. Adjust seasoning and serve hot.
Notes
- Top with baked puff pastry squares or crackers for a pot pie touch.
- This soup freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
