Hearty Healthy Chicken Pot Pie Soup Recipe (Print Version)

Warm up with our Healthy Chicken Pot Pie Soup. This recipe brings classic comfort without the heavy crust, packed with tender chicken and veggies for a satisfying meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High Protein, Dairy-Optional

# Ingredients:

→ Soup Base Essentials

01 - 1 tbsp olive oil
02 - 1 lb boneless, skinless chicken breasts, cubed
03 - 1 yellow onion, chopped
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1/4 cup all-purpose flour
08 - 4 cups low-sodium chicken broth
09 - 1 1/2 cups 2% milk

→ Protein & Veggies

10 - 1 cup frozen peas
11 - 1 cup frozen corn

→ Flavor Enhancers

12 - 1 tsp dried thyme
13 - 1/2 tsp dried rosemary
14 - Salt and black pepper, to taste

# Instructions:

01 - First things first, get your big pot or Dutch oven on medium heat and add a glug of olive oil. Once it's shimmering, toss in your cubed chicken. You want to cook it until it's just browned on all sides, about 5-7 minutes. Don't worry about cooking it all the way through yet; it'll finish in the soup. I always make sure not to overcrowd the pan, otherwise, the chicken just steams instead of searing, and we want that nice color! Remove the chicken and set it aside, leaving any delicious bits in the pot.
02 - Add a little more olive oil to the pot if you need it, then throw in your chopped onion, carrots, and celery. Stir them around and let them soften for about 8-10 minutes. This is where the magic starts to happen, honestly. You'll smell those sweet veggies perfuming your kitchen, and it just feels right. Don't rush this step; letting them get tender is key to a flavorful soup. I sometimes add a tiny pinch of salt here to help draw out their moisture.
03 - Once the veggies are soft, toss in your minced garlic and cook for just another minute until it's fragrant – don't let it burn, that's a mistake I've made too many times! Then, sprinkle in the all-purpose flour. Stir it constantly for about 1-2 minutes, letting it cook into a paste with the vegetables. This is called a roux, and it's what will thicken our soup. It'll smell a little nutty, a good sign that it's doing its job.
04 - Slowly, and I mean *slowly*, whisk in the chicken broth, a little at a time, making sure to incorporate it fully before adding more. This prevents lumps. Once all the broth is in, do the same with the milk. Keep whisking until the mixture is smooth and starts to thicken slightly. It's a bit of an arm workout, but trust me, it's worth it for that creamy texture. This is when the kitchen starts to smell like pure comfort!
05 - Now, bring the soup to a gentle simmer. Add the cooked chicken back to the pot, along with the dried thyme and rosemary. Stir everything together, making sure the chicken is submerged. Let it simmer, uncovered, for about 10-15 minutes, or until the chicken is cooked through and the soup has thickened to your liking. Give it a stir every now and then to prevent anything from sticking to the bottom. I love watching the soup bubble and get rich!
06 - Finally, stir in the frozen peas and corn. Let them cook for just 2-3 minutes until they're heated through and bright green. Taste the soup and season generously with salt and black pepper. This is your moment to adjust it to *your* preference. Sometimes, I add a tiny splash of lemon juice at the very end for a little brightness. Serve it up hot and enjoy that wholesome goodness! It should look creamy, vibrant, and utterly inviting.

# Notes:

01 - Personal cooking tip I learned: Don't rush sautéing the veggies for that deep flavor.
02 - Storage advice: Cool completely before storing in airtight containers for up to 3-4 days in the fridge.
03 - Substitution I tried: Leftover rotisserie chicken works beautifully for a quicker prep.
04 - Serving suggestion: A crusty piece of bread for dipping makes this soup extra special.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 320 kcal
Total Fat: 12g
Total Carbohydrate: 25g
Protein: 30g

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