Healthy Chicken Pot Pie Soup is a comforting and hearty dish that brings together tender chicken, creamy broth, and plenty of vegetables like carrots, peas, and potatoes all in one bowl. It’s like having all the cozy flavors of a classic chicken pot pie without the heavy crust, making it lighter but still so satisfying.
I love making this soup when I want something warm and nourishing that doesn’t weigh me down. The best part is that it’s packed with good-for-you ingredients and still feels like a special treat. I usually add a sprinkle of fresh herbs on top for a little extra brightness, which makes it taste fresh every time.
My favorite way to enjoy this soup is with a piece of crusty bread for dipping. It’s perfect for chilly evenings or whenever you need a little comfort in a bowl. This soup never lasts long at our house because everyone loves the flavors and the cozy, homemade feeling it brings.
Key Ingredients & Substitutions
Chicken: Using cooked shredded chicken breast keeps the soup lean and protein-rich. Rotisserie chicken is a great shortcut if you’re short on time or want more flavor.
Vegetables: Carrots, celery, onions, potatoes, and mushrooms are the base here. You can swap mushrooms for peas or green beans if you prefer. Frozen peas work well too and add a nice pop of color.
Flour: Whole wheat flour adds a bit of fiber, but all-purpose flour works fine too. For gluten-free, try a gluten-free flour blend or cornstarch to thicken.
Milk & Yogurt: Low-fat milk keeps it lighter, or unsweetened almond milk is excellent for dairy-free. Greek yogurt adds creaminess without extra fat—just stir it in at the end to avoid curdling.
Herbs: Thyme, parsley, and oregano bring classic pot pie flavor. Fresh herbs are lovely if you have them but dried ones are convenient and perfect here.
How Do You Get the Soup Thick and Creamy Without Using Cream?
This soup gets its creamy texture without heavy cream by using flour and milk smartly:
- First, cook the veggies with flour to create a roux base. This step removes the raw flour taste and helps thicken the soup slowly.
- Gradually add the broth to mix the roux smoothly, stirring constantly to avoid lumps.
- Add milk toward the end of cooking, simmer gently to let the soup thicken but not boil hard. This keeps it smooth.
- If using Greek yogurt, stir it in off the heat to prevent curdling. This boosts creaminess and adds a subtle tang.
Taking time with the roux and gently adding liquids really makes a difference in getting that rich feel without heavy cream.
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for sautéing veggies and simmering the soup all in one pot.
- Wooden spoon – great for stirring without scratching your pot.
- Measuring cups and spoons – to get your ingredients just right.
- Knife and cutting board – for chopping all the fresh vegetables and chicken.
- Ladle – handy for serving the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap chicken for turkey breast to use up leftovers and add a mild flavor twist.
- Add frozen peas or green beans at the end of cooking for extra color and freshness.
- Stir in a few dashes of hot sauce or cayenne for a gentle spicy kick.
- Use cheddar or Parmesan cheese sprinkled on top for a richer taste when serving.
Healthy Chicken Pot Pie Soup
Ingredients You’ll Need:
Soup Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 3 medium potatoes, peeled and diced
- 8 oz mushrooms, sliced
Chicken & Seasonings:
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken breast
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Creamy Elements:
- 1 cup milk (low-fat or unsweetened almond milk for a healthier option)
- 3 tablespoons whole wheat flour (or all-purpose flour)
- 2 tablespoons plain Greek yogurt (optional, for creaminess)
How Much Time Will You Need?
This soup takes about 10 minutes to prep your veggies and cook the chicken if not already prepared. The total cooking time on the stove is about 30 minutes, allowing the vegetables to soften and the soup to thicken properly. So plan for roughly 40 minutes from start to finish to enjoy a warm, comforting bowl.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Warm the olive oil in a large pot over medium heat. Add diced onion, minced garlic, sliced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until they start to soften and smell fragrant.
2. Add Potatoes and Mushrooms:
Stir in the diced potatoes and sliced mushrooms and cook for about 5 more minutes. This gives the mushrooms time to release their flavor and the potatoes to start softening.
3. Make the Thickening Base:
Sprinkle the flour over the vegetables and stir well, coating everything evenly. Cook for about 2 minutes to eliminate the raw flour taste. This step helps thicken your soup.
4. Add Broth and Seasonings:
Slowly pour in the chicken broth while stirring to avoid lumps. Bring the soup to a gentle simmer. Then add the shredded chicken, dried thyme, parsley, oregano, salt, and pepper. Lower the heat and let it cook for 15-20 minutes until potatoes are tender.
5. Finish with Milk and Creaminess:
Stir the milk into the soup slowly and cook for another 5 minutes so the soup thickens gently. If you want an extra creamy texture, stir in plain Greek yogurt just before serving, but do this off the heat to prevent curdling.
6. Taste and Serve:
Give the soup a taste and adjust the salt and pepper if needed. Serve hot with a sprinkle of fresh parsley and your favorite crusty whole grain bread for dipping.
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just make sure the chicken is fully thawed before adding it to the soup. Thaw it overnight in the fridge or use the microwave’s defrost setting for quicker thawing.
Can I Make This Soup Ahead of Time?
Definitely! This soup actually tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or milk if it’s too thick.
Can I Substitute the Milk?
Absolutely! Low-fat, skim, or unsweetened almond milk all work well. Avoid boiling the soup after adding milk to prevent curdling—just keep it at a gentle simmer.
How Do I Thicken the Soup Without Flour?
You can use cornstarch or arrowroot powder as a gluten-free alternative. Mix one tablespoon with a little cold water to make a slurry, then stir it into the soup near the end of cooking. Cook for a few extra minutes until thickened.
