Healthy Chicken Pot Pie Soup
Introduction
Looking for a comforting and healthy recipe that doesn’t skimp on flavor? The Clean Eating Couple’s Healthy Chicken Pot Pie Soup is the perfect choice. This delicious soup takes all the flavors you love about classic chicken pot pie but transforms it into a lighter and more nourishing option. Perfect for the colder months or when you’re craving something cozy, this recipe is straightforward and filled with wholesome ingredients.
Detailed Ingredients with measures:
1. Cooked chicken breast, shredded – 2 cups
2. Onion, diced – 1 medium
3. Carrots, diced – 1 cup
4. Celery, sliced thin – 1 cup
5. Garlic cloves, minced – 4 cloves
6. Ghee or olive oil – 2 tablespoons
7. Frozen peas – 1 cup
8. Potatoes, diced small – 3 medium
9. Chicken broth – 4 cups
10. Unsweetened almond milk or any dairy-free milk of choice – 1 cup
11. Arrowroot powder or cornstarch – 2 tablespoons
12. Water – 3 tablespoons
13. Fresh thyme – 1 teaspoon
14. Salt – 1 teaspoon
15. Pepper – ½ teaspoon
Prep Time
Prepare your ingredients in advance to make cooking a breeze. This recipe is ideal even for kitchen beginners, as the steps are simple and the preparation time is manageable.
Cook Time, Total Time, Yield
The cook time for this healthy chicken pot pie soup recipe is approximately 30 minutes. If you include some prep time for chopping and getting your ingredients ready, the total time can be around 40-45 minutes overall. This recipe yields four generous servings, making it a great option for family dinner or meal prepping for the week.
This stunning dish feels indulgent but remains packed with nutritious ingredients. With minimal effort and maximum satisfaction, this Chicken Pot Pie Soup deserves a spot in your recipe collection!
Detailed Directions and Instructions
Step 1: Prepare Vegetables
– Dice onion, carrots, celery, and potatoes into small, even-sized pieces for even cooking.
Step 2: Cook the Chicken
– Heat a large pot or Dutch oven on medium heat and add oil.
– Place chicken breasts into the pot and sear for 2-3 minutes per side until lightly browned. Remove chicken and set aside.
Step 3: Sauté Vegetables
– In the same pot, add diced onion, carrots, and celery.
– Sauté for 5-7 minutes until the vegetables begin to soften and the onions turn translucent.
Step 4: Add Seasonings
– Add minced garlic, thyme, rosemary, salt, and black pepper. Stir well for about 1 minute to release the aromatics.
Step 5: Deglaze the Pot
– Pour in chicken broth, scraping the bottom of the pot to deglaze any stuck bits for added flavor.
Step 6: Cook the Soup
– Add diced potatoes and the seared chicken breasts back into the pot. Bring to a boil, then reduce to a simmer.
– Cover and let cook for 15-20 minutes until chicken is cooked through and potatoes are tender.
Step 7: Shred the Chicken
– Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup.
Step 8: Add Milk and Peas
– Stir in your choice of milk (such as coconut milk or regular milk) and frozen peas. Let cook for another 5-10 minutes on low heat.
Step 9: Adjust Seasoning and Serve
– Taste the soup and adjust seasonings as needed.
– Serve hot and enjoy.
Notes
Note on Consistency
– If you prefer a thicker soup, you can mash some of the potatoes directly in the pot or stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water).
Note on Milk Options
– For dairy-free options, use unsweetened coconut milk or almond milk. For a richer taste, regular milk or cream can be substituted.
Note on Vegetables
– Feel free to add additional vegetables like green beans, corn, or mushrooms if desired.
Note on Leftovers
– Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, stirring occasionally.
Note on Freezing
– This soup freezes well. Allow it to cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Note on Chicken
– If you have cooked, shredded chicken on hand, you can skip the initial searing step and add the chicken to the soup during the final simmer.
Note on Flavor Variations
– Experiment with adding other herbs and spices, like sage or paprika, to customize the flavors to your liking.
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Cook Techniques
Use Rotisserie Chicken
If you’re looking to save time, utilizing rotisserie chicken is an excellent option for this recipe. Simply shred the chicken and add it to the soup while preparing.
Make It Dairy-Free
You can substitute canned coconut cream for the half & half if you’d like to make the soup dairy-free. This is a great option for those avoiding dairy products.
Texture Adjustments
If you’d like the soup thicker, you can blend part of the soup or add a slurry made of cornstarch and water for extra creaminess.
Customize the Vegetables
Feel free to use other vegetables or frozen mixed veggies to fit your preferences or to use up what you already have in your kitchen.
Meal Prep Option
This soup works wonderfully for meal prepping. Prepare a large batch, refrigerate it, and reheat it in smaller portions throughout the week for easy meals.
FAQ
Can I make this soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. Start by sautéing vegetables on the stovetop, then transfer them to the slow cooker along with the chicken and other ingredients.
Can this soup be frozen?
Yes, this soup can be frozen. Make sure it cools completely before transferring it to an airtight container. Once stored, it can last for up to 3 months in the freezer.
How do I reheat the soup?
To reheat, thaw it overnight in the refrigerator (if frozen) and heat it on the stovetop over medium heat until warmed through. You can also use a microwave-safe container to reheat it in the microwave.
Can I substitute cooked turkey for chicken?
Yes, you can swap shredded cooked turkey for the chicken in this recipe. It’s a great way to use up leftover turkey.
How can I thicken the soup?
You can thicken the soup by blending a small portion of it to create a creamy texture or by adding a cornstarch and water slurry.
Can I make this soup gluten-free?
Yes, this recipe can be made gluten-free. Simply make sure that any additives or substitutes like chicken broth or cornstarch are labeled gluten-free.
What can I serve with chicken pot pie soup?
This soup pairs well with buttermilk biscuits, crusty bread, or a side salad for a complete meal.
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Conclusion
This Healthy Chicken Pot Pie Soup is a delicious and comforting dish that delivers all the flavors of a classic chicken pot pie without the added heaviness. It’s a nutritious, cozy meal perfect for any season. Try this recipe for a hearty, satisfying bowl of goodness that is easy to prepare and fit for a balanced diet.
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