Description

This Healthy Chicken Pot Pie Soup is warm, creamy, and packed with wholesome goodness. Featuring tender chicken, hearty potatoes, sweet carrots, and a velvety broth, it’s the perfect lighter comfort food for chilly nights or busy weeknights. With all the nostalgic flavors of traditional chicken pot pie—but in a cozy, nutrient-packed soup—this recipe is both satisfying and guilt-free.

Ingredients

Scale

1 Tbsp olive oil
1 onion, diced
3 garlic cloves, minced
3 carrots, diced
2 celery stalks, diced
2 medium potatoes, cubed
1 lb cooked chicken breast, shredded
4 cups low-sodium chicken broth
1 cup unsweetened almond milk (or regular milk)
2 Tbsp flour (or cornstarch for gluten-free)
1 cup frozen peas
1 tsp dried thyme
1 tsp dried parsley

Salt & black pepper, to taste

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook 5–6 minutes until softened.
Stir in potatoes, chicken broth, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer 20 minutes until potatoes are tender.
Whisk flour into milk until smooth, then stir into soup. Simmer 5–7 minutes until thickened.
Add shredded chicken and peas. Cook another 5 minutes until heated through.

Taste, adjust seasoning, and serve warm.

Notes

Swap almond milk for oat milk or regular dairy.

For extra creaminess, add 2 Tbsp Greek yogurt at the end.

Great with biscuits or crusty bread on the side!