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Healthy Chicken Pot Pie Soup

Healthy Chicken Pot Pie Soup That Comforts Your Soul

A warm bowl of Healthy Chicken Pot Pie Soup to chase the cold away, packed with chicken, veggies, and creamy broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Feel free to use butter or ghee for richer taste.
  • 1 medium Onion Yellow onion works best for flavor.
  • 2 cups Diced Carrots Fresh carrots are preferable for texture.
  • 2 cups Diced Celery The classic soup backbone.
  • 2 cups Baby Gold Potatoes Avoid Russet for texture.
  • 3 cloves Garlic Always opt for fresh garlic.
Herbs & Seasonings
  • 1 teaspoon Salt Season to taste.
  • 1 teaspoon Black Pepper Season to taste.
  • 1 teaspoon Dried Rosemary Fresh rosemary can replace at a 1:1 ratio.
  • 1 teaspoon Dried Thyme Use 1-1.5 teaspoons fresh thyme.
  • 1 teaspoon Dried Ground Sage If fresh is available, adjust quantity as needed.
For the Protein & Creaminess
  • 4 cups Chicken Stock or Broth Opt for high-quality broth.
  • 1 can Canned Coconut Milk or Almond Milk Full-fat coconut milk for richness.
  • 2 cups Cooked Cubed Chicken Leftovers or rotisserie chicken work great.
For a Touch of Sweetness
  • 1 cup Frozen Peas Fresh peas give an even fresher taste.
Garnish
  • 2 tablespoons Fresh Parsley or Additional Herbs Enhances presentation.

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and baby gold potatoes, sautéing for 12-15 minutes until they are nearly tender and fragrant.
  2. Stir in minced garlic, salt, black pepper, dried rosemary, dried thyme, and ground sage, allowing it to cook for an additional minute to release those delicious aromas.
  3. Pour in the chicken stock and bring the mixture to a gentle simmer. Cook for 10-15 minutes until the potatoes are cooked but still firm.
  4. Remove 1-1.5 cups of the soup mixture and blend it with coconut milk until smooth. Return the blended mixture back to the pot, swirling to combine the flavors beautifully.
  5. Add in the cooked cubed chicken and frozen peas, stirring to heat through for 1-2 minutes. Taste and adjust seasoning if needed before serving hot, garnished with fresh parsley or herbs.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 150IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Enjoy the soup fresh; refrigerate leftovers for up to 3 days and reheat gently. Add a splash of lemon juice just before serving for a fresh brightness.

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