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

Healthier Chicken Pot Pie Soup

This delicious and healthier Chicken Pot Pie Soup is a comforting and easy-to-make meal. It's loaded with tender chicken, a medley of vegetables, and a rich, creamy broth, offering all the flavor of a classic pot pie in a lighter form.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350 kcal

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Ladle

Ingredients
  

Main Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 lb boneless, skinless chicken breast cut into 1/2-inch cubes
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary crushed
  • Salt and freshly ground black pepper to taste
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour (or whole wheat flour for an extra boost)
  • 4 cups low-sodium chicken broth
  • 1 cup unsweetened almond milk (or 1% milk for a richer option)
  • 1 cup frozen peas no need to thaw
  • 1 cup frozen corn no need to thaw
  • 1/4 cup fresh parsley chopped (for garnish, optional)

Instructions
 

Cooking Steps

  • Heat olive oil in a large pot over medium heat, then sauté diced onion, carrots, and celery for 5-7 minutes until softened.
  • Push vegetables aside. Add cubed chicken to the pot and brown for 3-4 minutes. Stir in minced garlic, thyme, and rosemary; cook for 1 minute until fragrant.
  • Add butter to the pot and let it melt. Sprinkle flour over the mixture and stir constantly for 1-2 minutes to create a light roux.
  • Gradually whisk in chicken broth and then almond milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally.
  • Reduce heat to low, cover, and simmer for 15-20 minutes until vegetables are tender and soup has thickened.
  • Stir in frozen peas and corn; cook for an additional 3-5 minutes until heated through.
  • Taste and season with salt and pepper. Ladle into bowls and garnish with fresh parsley if desired before serving warm.

Notes

For an even creamier soup, you can add a splash of heavy cream at the end. If you prefer a thicker soup, you can make a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and whisk it in during the last few minutes of simmering. Adjust seasoning to your preference, and feel free to add other vegetables like diced potatoes or green beans. Serve with crusty bread for a complete meal.