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Healthy Chicken Pot Pie Soup

A creamy and savory soup filled with tender chicken, vibrant vegetables, and herbs, perfect for cozy evenings or family gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, shredded Make sure to use Halal-certified chicken.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 3 cups chicken broth
  • 1 cup frozen peas
  • 1 cup half-and-half or milk For a lighter option, use unsweetened plant-based milk.
  • 1 tsp thyme
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • 1 cup biscuits, broken into pieces (optional) For a crunchy topping.

Method
 

Preparation
  1. Start by dicing the carrots, celery, and onion.
  2. In a large pot over medium heat, add a little cooking oil and sauté the diced onion until it’s translucent, about 3-4 minutes.
  3. Then add in the carrots and celery, cooking them for an additional 5 minutes.
  4. Toss in the shredded chicken, chicken broth, thyme, and garlic powder. Stir everything together, bring to a gentle boil, and then reduce the heat to low.
  5. Add the frozen peas and half-and-half (or milk). Stir to combine and let the soup simmer for about 10 more minutes.
  6. Season with salt and pepper according to your taste. If desired, add the broken biscuit pieces right before serving.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, warm gently in a saucepan over low heat, adding a splash of water or broth to loosen the consistency.