Healthy Chicken Pot Pie Soup is like your favorite comfort food in a cozy bowl, but lighter and packed with good stuff. It’s got tender chicken, diced potatoes, carrots, peas, and a creamy broth that tastes just like the filling of a classic chicken pot pie. The textures are comforting—soft veggies and chicken with a bit of a thick, luscious broth that warms you up from the inside out.
I love making this soup when I want a warm meal that feels like a treat but isn’t too heavy. What I appreciate most is that it uses simple, wholesome ingredients, so I don’t have to feel guilty eating it all by myself. I usually add extra herbs like thyme or a pinch of black pepper to make it even more flavorful without adding fat or calories.
My favorite way to enjoy this soup is with a crisp side salad or a slice of whole-grain bread to dip in. It’s perfect for chilly evenings or when you need a little reminder that healthy food can be both filling and delicious. I always find that this soup brings a sense of calm and satisfaction, just like a homemade pot pie, but quicker and easier to make.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast keeps this soup lean and protein-rich. If you’re short on time, rotisserie or leftover chicken work great here.
Vegetables: Onion, celery, carrots, potatoes, and peas create that classic pot pie feel. Frozen peas are a convenient, sweet addition. You can swap potatoes for sweet potatoes for a different flavor and more nutrients.
Milk & Thickener: I like low-fat milk for creaminess without extra fat. Unsweetened almond milk is a good dairy-free option. Whole wheat flour or cornstarch helps thicken the soup; cornstarch can give a smoother texture.
Herbs & Seasoning: Thyme, parsley, and basil bring warmth and depth. Feel free to add fresh herbs if you have them, and always season with salt and pepper to your taste.
How Do You Make the Soup Thick and Creamy Without Heavy Cream?
Getting that creamy texture without heavy cream is easy with a few simple steps:
- Mix flour or cornstarch thoroughly with milk before adding.
- Stir this mixture slowly into the hot soup to avoid lumps.
- Cook on medium, stirring often, until the soup thickens—usually about 5 minutes.
- Don’t boil after adding the thickener; a gentle simmer is best.
This method keeps the soup lighter but still silky and comforting, perfect for a healthy meal.
Equipment You’ll Need
- Large pot – I use a big pot to cook all the vegetables and broth easily and make sure everything simmers at once.
- Wooden spoon or spatula – helps stir everything smoothly without scratching the pot.
- Measuring spoons and cups – for accurately adding herbs, broth, and liquids so the soup turns out just right.
- Whisk – perfect for stirring the milk and flour mixture to avoid lumps and get a creamy texture.
- Knife and cutting board – for chopping your vegetables quickly and safely.
Flavor Variations & Add-Ins
- Use shredded turkey or leftover holiday ham instead of chicken for a different flavor.
- Mix in some chopped fresh thyme, rosemary, or sage to boost the herby aroma.
- Add diced zucchini or green beans for extra greens and crunch.
- Top with a sprinkle of grated Parmesan or a dash of hot sauce for extra flavor twist.
Healthy Chicken Pot Pie Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley (plus extra for garnish)
- ½ teaspoon dried basil
- Salt and pepper, to taste
- 4 cups low-sodium chicken broth
- 1½ cups cooked chicken breast, shredded or diced
- 1 cup frozen peas
- 1 cup low-fat milk or unsweetened almond milk
- 2 tablespoons whole wheat flour or cornstarch (for thickening)
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25 minutes to cook, so in total, expect about 35 minutes from start to finish. It’s quick, comforting, and perfect for an easy weeknight meal.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and carrots. Stir occasionally and cook until the vegetables are soft, which usually takes about 5 to 7 minutes.
2. Add Potatoes and Spices:
Stir in the minced garlic, diced potatoes, dried thyme, parsley, basil, salt, and pepper. Cook for another 1 to 2 minutes until you can smell the herbs and garlic.
3. Add Broth and Simmer:
Pour in the chicken broth, then bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer until the potatoes are tender, about 15 minutes.
4. Thicken the Soup:
In a small bowl, whisk together the milk and the whole wheat flour or cornstarch until smooth. Slowly pour this mixture into the simmering soup while stirring. Keep cooking over medium heat for about 5 minutes, stirring often, until the soup thickens and becomes creamy.
5. Add Chicken and Peas:
Stir in the cooked chicken and frozen peas. Cook for another 3 minutes until the peas are heated through.
6. Final Taste and Serve:
Taste your soup and add extra salt or pepper if needed. Then ladle the soup into bowls, sprinkle with fresh parsley if you like, and enjoy warm!
Can I Use Frozen Chicken in This Soup?
Yes! Just make sure to fully thaw the chicken before adding it to the soup. You can thaw it in the fridge overnight or use the defrost setting on your microwave for a quicker option. Always pat dry to avoid extra liquid.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally to keep it creamy.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the fridge for 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute Potatoes in the Recipe?
Yes, you can swap regular potatoes for sweet potatoes or even cauliflower for a lower-carb option. Just keep in mind the cooking time may vary slightly based on your choice.