Description of this recipe
This Healthy Chicken Pot Pie Soup reimagines the classic comfort food in a lighter, quicker, and equally satisfying form. Imagine all the warm, savory flavors of a traditional chicken pot pie – tender chicken, hearty vegetables, and a creamy, flavorful broth – but served in a bowl instead of baked in a crust. This soup offers a delightful balance of textures and tastes, making it a perfect meal for a chilly evening or any time you crave a nourishing and delicious dish. This recipe utilizes simple ingredients and a clever blending technique to achieve a creamy consistency without relying on heavy creams or excessive butter, making it a healthier and more accessible option for everyone.
Why you will love this recipe
You’ll absolutely fall in love with this Healthy Chicken Pot Pie Soup for so many reasons! First, it captures the essence of chicken pot pie – that comforting, home-cooked goodness – but without the fuss of making a pie crust. This makes it a weeknight-friendly option that comes together in under an hour. Second, it’s a fantastic way to sneak in extra vegetables! The celery, carrots, onion, and potatoes contribute essential nutrients and fiber, making it a truly wholesome meal.
Beyond its health benefits, this soup is incredibly versatile. You can easily customize the vegetables to your liking or use leftover cooked chicken to save time. The creamy texture, achieved through blending a portion of the potatoes, is pure genius and adds a luxurious feel without the added fat. It’s a recipe that’s sure to become a family favorite, satisfying both your taste buds and your desire for a healthy and convenient meal. The combination of savory herbs, tender chicken, and creamy broth creates a symphony of flavors that will leave you feeling warm, comforted, and completely satisfied. Plus, it’s a great way to use up leftover chicken broth or bone broth, reducing food waste and maximizing flavor.
Ingredients:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
- 1 cup celery, diced
- 1 cup carrots, cut into 1/4 inch thick small circles
- 1 cup onion, finely chopped
- 1/2 tablespoon garlic, finely minced
- 2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup Yukon Gold potatoes, peeled and cut into quarters for blending
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried parsley
- 3 cups chicken broth (or bone broth, low sodium)
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1 tablespoon fresh parsley, for garnish
- 1/2 cup milk of choice (almond milk, whole milk, etc.)
Preparation:
Step 1: Heat olive oil in a large pot on the stove over medium heat. Add the diced celery, carrots, chopped onion, minced garlic, salt, pepper, dried parsley, dried basil, and dried rosemary to the pot. Sauté the vegetables for approximately 2-3 minutes, or until they begin to soften and become slightly translucent. Stir frequently to prevent burning. This process helps to develop the aromatic base of the soup.
Step 2: Add the raw chicken breasts, potatoes (both the 1-inch pieces and the quarters for blending), and chicken broth (or bone broth) to the pot. Ensure that the chicken breasts are submerged in the liquid. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook on medium-low heat for about 30 minutes, or until the chicken is cooked through and the potatoes are tender. The simmering process allows the flavors to meld together beautifully and ensures the chicken is cooked thoroughly.
Step 3: Carefully remove the larger potato pieces (the 1-inch pieces) and the cooked chicken breasts from the pot using a slotted spoon. Set them aside to cool slightly. It is important to use caution when handling hot ingredients.
Step 4: In a blender, combine the cooked potato quarters (reserved for blending), milk of your choice (almond milk, whole milk, etc.), and approximately 1/2 cup of the broth from the pot. Blend the mixture until completely smooth and creamy. This blended mixture will add a velvety texture to the soup without the need for heavy cream. Return the blended mixture back into the pot with the remaining broth and vegetables.
Step 5: Place the cooked chicken breasts on a cutting board and shred them using two forks. Be sure to shred the chicken into bite-sized pieces for easy eating. Add the shredded chicken and the reserved 1-inch potato pieces back into the pot with the soup. Stir everything together gently until well combined and the soup is heated through.
Step 6: Ladle the Healthy Chicken Pot Pie Soup into bowls and garnish with fresh parsley before serving. The fresh parsley adds a pop of color and a burst of freshness to the finished soup.
COOKING Rating:
Easy
Serving Suggestions:
This Healthy Chicken Pot Pie Soup is delicious on its own as a complete and satisfying meal. However, you can also serve it with:
- A side of crusty bread for dipping and soaking up the flavorful broth.
- A fresh green salad to add a light and refreshing element to the meal.
- Oyster crackers or croutons for added texture and crunch.
- A dollop of plain Greek yogurt or sour cream for extra creaminess (optional).
- A sprinkle of red pepper flakes for a touch of heat (optional).
Tips:
- For a richer flavor, use bone broth instead of chicken broth.
- If you don’t have Yukon Gold potatoes, you can substitute with Russet or red potatoes.
- To save time, use leftover cooked chicken or rotisserie chicken.
- Add other vegetables such as peas, green beans, or corn for added nutrition and flavor.
- If the soup is too thick, add more broth or milk to reach your desired consistency.
- Adjust the amount of salt and pepper to your liking.
- For a vegetarian version, substitute the chicken with white beans or chickpeas.
- If you want a thicker soup, you can blend more of the potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 350-400 per serving
Protein: Approximately 30-35 grams per serving
Sodium: Approximately 400-500mg per serving (depending on the broth used)
Conclusion
This Healthy Chicken Pot Pie Soup is a comforting and nutritious twist on a classic favorite. It’s packed with flavor, easy to make, and customizable to your liking. Whether you’re looking for a quick weeknight dinner or a cozy meal to warm you up on a cold day, this soup is sure to satisfy. The creamy texture, tender chicken, and hearty vegetables create a symphony of flavors that will leave you feeling nourished and content. So, gather your ingredients, put on your apron, and get ready to enjoy a bowl of pure comfort! This recipe is more than just a soup; it’s a hug in a bowl, a celebration of simple ingredients, and a testament to the power of home-cooked meals. It’s a dish that brings people together, evokes cherished memories, and nourishes both body and soul. Enjoy!
Questions and Answers about this recipe:
Q1: Can I use frozen vegetables in this recipe?
A: Absolutely! Frozen vegetables are a great way to save time and add convenience to this recipe. Simply add them to the pot along with the other vegetables and broth. There’s no need to thaw them beforehand. Keep in mind that frozen vegetables may release a bit more water during cooking, so you might need to adjust the amount of broth accordingly to achieve your desired soup consistency. A mix of frozen peas, carrots, and green beans would be a fantastic addition to this soup.
Q2: What if I don’t have Yukon Gold potatoes? Can I substitute them with something else?
A: Yes, you can definitely substitute Yukon Gold potatoes with other types of potatoes. Russet potatoes will work well, but they tend to be starchier, so the soup might be a bit thicker. Red potatoes are another good option, as they hold their shape well during cooking and have a slightly waxy texture. The key is to choose a potato that will cook evenly and contribute to the overall creaminess of the soup.
Q3: I’m allergic to milk. What can I use instead of dairy milk in this recipe?
A: There are plenty of dairy-free alternatives you can use in this recipe. Almond milk, as mentioned in the ingredients list, is a great option. Other good choices include soy milk, oat milk, or even cashew milk. Just be sure to choose an unsweetened variety to avoid altering the flavor profile of the soup. You can also use coconut milk for an even richer and creamier texture, but be aware that it may impart a subtle coconut flavor.
Q4: Can I make this soup in a slow cooker or Instant Pot?
A: Yes, this soup is very adaptable and can be made in either a slow cooker or an Instant Pot.
- Slow Cooker: Add all the ingredients (except the milk and fresh parsley) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through. Remove the chicken and shred it, then return it to the slow cooker along with the milk. Stir well and garnish with fresh parsley before serving.
- Instant Pot: Add all the ingredients (except the milk and fresh parsley) to the Instant Pot. Cook on manual high pressure for 15 minutes, followed by a natural pressure release for 10 minutes, then a quick release of any remaining pressure. Remove the chicken and shred it, then return it to the Instant Pot along with the milk. Stir well and garnish with fresh parsley before serving.
Q5: Can I freeze this soup for later?
A: Yes, this soup freezes well, making it a great option for meal prepping. Allow the soup to cool completely before transferring it to freezer-safe containers or freezer bags. Be sure to leave some space at the top of the container to allow for expansion during freezing. The soup can be stored in the freezer for up to 2-3 months. When ready to eat, thaw the soup overnight in the refrigerator or use the defrost setting on your microwave. Reheat the soup on the stovetop or in the microwave until heated through. Keep in mind that the texture of the soup may change slightly after freezing and thawing, but the flavor will remain delicious.
