Description
A creamy, comforting, and healthier take on classic chicken pot pie—this soup skips the crust but keeps all the flavor. Packed with lean chicken, hearty vegetables, and a velvety broth, it's a satisfying one-pot meal perfect for any night.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 ribs celery, chopped
3 large carrots, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon rosemary
1/4 cup white whole wheat flour or gluten-free flour
5 cups low-sodium chicken broth
2 cups cooked, shredded chicken breast
1 cup frozen peas
1 cup frozen corn
1 cup unsweetened almond milk (or milk of choice)
Optional: chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, garlic, celery, and carrots. Sauté for 5–7 minutes until softened.
- Stir in salt, pepper, thyme, and rosemary. Sprinkle flour over the veggies and stir to coat.
- Slowly pour in chicken broth while stirring constantly to prevent lumps.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add shredded chicken, peas, corn, and milk. Stir well and cook for another 5–10 minutes until heated through and slightly thickened.
- Taste and adjust seasoning if needed. Garnish with fresh parsley if desired and serve warm.
Notes
Use rotisserie chicken to save time.
Almond or oat milk work well for a dairy-free version.
Mash some cooked carrots for a thicker texture.
Add potatoes, mushrooms, quinoa, or brown rice for variation.
Leftovers keep in the fridge for up to 4 days or freeze well without milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg
