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Healthy Chicken Pot Pie Soup

A comforting and healthy twist on classic chicken pot pie, packed with tender chicken and vibrant veggies in a creamy broth.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 4 cups chicken broth Low sodium recommended
  • 2 cups frozen peas
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • 1 cup milk
  • 2 tablespoons cornstarch (optional for thickening)

Method
 

Cooking
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables begin to soften.
  2. Stir in your shredded chicken, followed by the chicken broth. Bring the mixture to a gentle simmer.
  3. Sprinkle in the thyme, garlic powder, salt, and pepper. Let it bubble away for about 10 minutes, allowing the flavors to meld together beautifully.
  4. Stir in the frozen peas and milk, allowing them to heat through for about 3 minutes.
  5. If you’d like a thicker soup, mix the cornstarch with cold water to create a slurry, then add it to the soup while stirring continuously. Allow it to simmer for an additional 2-3 minutes to thicken.
  6. Ladle the soup into bowls and enjoy your delightful creation fresh and warm!

Notes

You can substitute shredded chicken for shredded turkey or use a variety of fresh or frozen vegetables to customize based on what's on hand. Avoid over-seasoning if using store-bought broth, which can be salty. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.