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Healthy Chicken Pot Pie Soup Recipe

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4 from 32 reviews

This Healthy Chicken Pot Pie Soup is a comforting, flavorful twist on the classic pot pie, made lighter with low-fat milk and fresh vegetables. It’s loaded with tender rotisserie chicken, potatoes, carrots, celery, and peas simmered in a savory broth thickened with a touch of flour. Perfect for a cozy meal that’s both nourishing and satisfying.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Vegetables & Aromatics

  • 2 tablespoons olive oil
  • 1 medium white or yellow onion, diced
  • 1 1/2 cups celery (about 3 sticks), diced
  • 1 1/2 cups peeled carrots (about 2 whole carrots), diced
  • 3 cloves garlic, minced
  • 2 cups Yukon Gold potatoes, diced
  • 1 cup frozen peas

Liquids & Dairy

  • 4 cups low-sodium chicken broth
  • 1 1/2 cups low-fat milk

Proteins

  • 3 1/2 cups rotisserie chicken (approx. 1 whole chicken), roughly chopped

Seasonings & Others

  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh thyme
  • 1/3 cup all-purpose flour

Instructions

  1. Sauté Vegetables: Heat a large pot or Dutch oven over medium heat. Add olive oil, diced onion, celery, and carrots. Sauté for a few minutes, stirring occasionally, until the onion becomes translucent and vegetables start to soften.
  2. Add Garlic: Stir in the minced garlic and continue to sauté for another couple of minutes until fragrant, being careful not to let it burn.
  3. Create the Roux Base: Sprinkle in the flour along with salt, black pepper, and fresh thyme. Stir thoroughly to coat the vegetables evenly and cook the flour for about 1 minute to eliminate the raw taste.
  4. Add Broth and Potatoes: Pour in the low-sodium chicken broth and add the diced Yukon Gold potatoes. Stir well to combine all ingredients, then let the mixture simmer gently for about 15 minutes or until the potatoes are tender when pierced with a fork.
  5. Finish the Soup: Stir in the low-fat milk, chopped rotisserie chicken, and frozen peas. Continue cooking on medium-low heat for another 5 minutes, stirring occasionally, until the soup thickens slightly and is heated through.
  6. Serve: Ladle the soup into bowls and serve warm. Optionally garnish with fresh parsley and accompany with warm biscuits, crackers, or crusty bread for a complete meal.

Notes

  • For thicker soup, use slightly more flour or simmer a bit longer to reduce the liquid.
  • Fresh thyme can be substituted with 1/2 teaspoon dried thyme if fresh is unavailable.
  • Using rotisserie chicken cuts down prep time, but leftover cooked chicken works well too.
  • To make the recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
  • Add chopped fresh parsley on top for a fresh flavor and colorful presentation.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/healthy-chicken-pot-pie-soup-recipe/