Healthy Chicken Pot Pie Soup
A comforting and nutritious twist on the classic chicken pot pie, this soup is packed with lean chicken, hearty vegetables, and a creamy broth, perfect for a cozy meal.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs Use lean cuts for a healthier option.
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup frozen peas
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup skim milk or unsweetened almond milk For creaminess.
- 1 tablespoon all-purpose flour For thickening.
Seasoning
- Salt To taste.
- Pepper To taste.
- Dried thyme or rosemary For flavor enhancement.
Instructions
Preparation
- In a large pot, cook the chicken over medium heat until thoroughly cooked. Remove, shred, and set aside.
Sautéing
- Using the same pot, add a dash of oil if needed, then sauté the onions and garlic until translucent.
Adding Vegetables
- Stir in the carrots, potatoes, and any other preferred veggies. Cook for about 5 minutes, allowing them to soften slightly.
Incorporating Broth
- Pour in the chicken broth, bringing the mixture to a gentle boil.
Final Steps
- Add the shredded chicken back to the pot. Season with salt, pepper, and your choice of herbs.
- In a small bowl, whisk together the milk and flour until smooth. Gradually add it to the pot while continuously stirring. Cook for another 5-10 minutes on low heat until thickened.
Serving
- Ladle into bowls and garnish with fresh herbs if desired. Enjoy your healthy comfort in every spoonful!
Notes
For a deeper flavor, consider adding a splash of white wine before adding the broth. Leftovers can be stored in an airtight container for up to 3 days.