Healthy Chicken Pot Pie Soup
This Healthy Chicken Pot Pie Soup blends classic pot pie flavors into a creamy, comforting one-pot meal. Tender chicken, vibrant veggies, and a smooth broth make it perfect for weeknights or meal prep.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 onion diced
- 3 carrots sliced
- 2 celery stalks diced
- 3 garlic cloves minced
- 0.25 cup all-purpose flour
Soup Build
- 6 cups low-sodium chicken broth
- 1 cup milk
- 2 cups shredded cooked chicken
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- salt and pepper to taste
Garnish
- chopped fresh parsley for garnish
Instructions
Sauté Base
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until onions turn translucent, about 5 minutes.
- Stir in garlic; cook until fragrant, about 1 minute.
- Sprinkle flour over the veggies. Stir constantly for 2 minutes to cook out the raw flour taste.
Add Liquids & Chicken
- Slowly whisk in chicken broth and milk until smooth and bubbling gently.
- Add shredded chicken, frozen peas, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes until slightly thickened.
Finish & Serve
- Season with salt and pepper to taste. Ladle into bowls and garnish with parsley.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.
Reheat gently on the stove or in the microwave in 1-minute increments.