Description of this recipe
This Healthy Chicken Pot Pie Soup reimagines the classic comfort food in a lighter, quicker, and equally satisfying format. Instead of a heavy pastry crust, this soup features a creamy, vegetable-rich broth brimming with tender chicken and hearty potatoes. It’s a one-pot wonder that delivers all the warmth and flavor of chicken pot pie without the extra calories and effort. Perfect for a cozy weeknight dinner or a comforting weekend lunch, this soup is a guaranteed crowd-pleaser. It is packed with nutrients from the vegetables and chicken, making it a nourishing and wholesome meal. It can also easily be adjusted to accommodate dietary restrictions or preferences, making it a versatile and adaptable recipe for any home cook.
Why you will love this recipe
You’ll absolutely fall in love with this Healthy Chicken Pot Pie Soup because it offers a delicious and guilt-free way to enjoy the classic flavors of chicken pot pie. Here’s why:
- Comfort Food Reinvented: Experience the familiar, comforting taste of chicken pot pie without the heaviness of a traditional crust.
- One-Pot Wonder: This recipe simplifies cooking and cleanup, making it ideal for busy weeknights. Everything cooks together in one pot, minimizing dishes and maximizing flavor.
- Nutrient-Packed: Load up on essential vitamins and minerals with a generous serving of vegetables and lean protein. The soup is packed with nutrients like Vitamin A, Vitamin C, potassium, and fiber.
- Customizable: Easily adapt this recipe to suit your dietary needs and preferences. Use different types of milk, vegetables, or seasonings to create your own unique version. It’s easy to make it gluten-free or dairy-free.
- Quick and Easy: Enjoy a hearty and flavorful meal in under an hour. This recipe is perfect for those days when you want a comforting meal but don’t have a lot of time to spend in the kitchen.
- Budget-Friendly: This recipe utilizes affordable ingredients, making it a budget-conscious choice for family meals. Chicken, potatoes, and vegetables are all relatively inexpensive and readily available.
- Family-Friendly: Even the pickiest eaters will enjoy this creamy, flavorful soup. The familiar taste of chicken pot pie is sure to appeal to both kids and adults.
- Perfect for Meal Prep: Make a big batch of this soup on the weekend and enjoy it for lunch or dinner throughout the week. It’s a great way to ensure you have a healthy and delicious meal readily available.
- Freezer-Friendly: This soup freezes beautifully, making it a great option for stocking your freezer with quick and easy meals. Simply thaw it out and reheat it whenever you need a comforting and satisfying dish.
- A Hug in a Bowl: This soup is the ultimate comfort food, providing warmth and satisfaction on a chilly day. It’s like a warm hug in a bowl, perfect for cozying up on the couch with a good book.
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 celery, carrot, onion, garlic, salt, pepper, dried parsley, basil, and rosemary. Sauté for about 5 minutes, or until the vegetables are slightly translucent and fragrant. Stir frequently to prevent burning. This step helps to build a flavorful base for the soup.
- Step 2: Add the raw chicken breasts, diced potatoes (the 1-inch pieces), and chicken broth to the pot. Ensure the chicken is submerged in the broth. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook on medium-low heat for 30 minutes, or until the chicken is cooked through and the potatoes are tender. Simmering the soup allows the flavors to meld together and the chicken to become tender.
- Step 3: Carefully remove the larger potato quarters (the ones for blending) and the chicken breasts from the pot using a slotted spoon. Place the potato quarters and the milk of choice into a blender or food processor. Add about 1/2 cup of the broth from the pot to the blender as well. Blend until smooth and creamy. This blended mixture will be added back to the soup to create a creamy texture without using heavy cream. Be careful when blending hot liquids, as the steam can build up and cause the lid to pop off. You may need to vent the lid slightly to release steam.
- Step 4: While the potato mixture is blending, place the cooked chicken breasts on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Shredding the chicken makes it easier to eat and ensures that it is evenly distributed throughout the soup.
- Step 5: Pour the blended potato mixture back into the pot with the remaining soup. Add the shredded chicken back into the pot as well. Stir everything together until well combined and the soup is smooth and creamy. Heat through gently for a few more minutes, being careful not to boil. Taste and adjust seasonings as needed. Garnish with fresh parsley and serve hot. The soup is now ready to be enjoyed!
COOKING Rating:
Easy
Serving Suggestions:
- Serve with a side of crusty bread or crackers for dipping.
- Top with a dollop of sour cream or Greek yogurt for added richness.
- Garnish with a sprinkle of paprika or a drizzle of hot sauce for a touch of heat.
- Serve with a side salad for a complete and balanced meal.
- Enjoy it as a starter or main course.
Tips:
- For a richer flavor, use bone broth instead of chicken broth.
- Add other vegetables like corn, peas, or green beans for extra nutrients.
- If you don’t have Yukon Gold potatoes, you can substitute with Russet potatoes.
- To make this soup dairy-free, use almond milk or coconut milk.
- For a spicier soup, add a pinch of red pepper flakes.
- If you want a thicker soup, blend more of the potatoes.
- Be careful not to overcook the chicken, as it can become dry.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup gently on the stovetop or in the microwave.
- Freeze the soup in individual portions for easy meal prep.
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Nutritional Information:
(Per serving, approximate)
- Calories: 350
- Protein: 35g
- Sodium: 400mg
Conclusion
This Healthy Chicken Pot Pie Soup is a delightful and nutritious twist on a classic comfort food. It’s easy to make, packed with flavor, and customizable to your liking. Whether you’re looking for a quick weeknight dinner or a comforting weekend meal, this soup is sure to satisfy. Its creamy texture, hearty ingredients, and familiar flavors make it a winner for both kids and adults. So, ditch the traditional pot pie and embrace this healthier, simpler, and equally delicious soup version. You won’t be disappointed! It’s a perfect way to enjoy the taste of chicken pot pie without the guilt. Plus, it’s a great way to sneak in extra vegetables into your diet. Enjoy!
Questions and Answers about this Recipe:
Q1: Can I use pre-cooked chicken instead of raw chicken breasts?
A: Yes, you can absolutely use pre-cooked chicken to save time. If using pre-cooked chicken, add it to the pot during the last 10 minutes of cooking time, after the potatoes are tender, to prevent it from drying out. Rotisserie chicken works perfectly in this recipe. Simply shred the chicken and add it to the soup.
Q2: Can I freeze this soup for later?
A: Yes, this soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. When freezing in bags, lay them flat to save space. The soup can be stored in the freezer for up to 3 months. To thaw, simply transfer the frozen soup to the refrigerator overnight or use the defrost setting on your microwave. Reheat gently on the stovetop or in the microwave.
Q3: I don’t have Yukon Gold potatoes. Can I use another type of potato?
A: Yes, you can substitute Yukon Gold potatoes with other types of potatoes, such as Russet potatoes or red potatoes. Russet potatoes will give the soup a slightly starchier texture, while red potatoes will hold their shape a bit better. Adjust the cooking time as needed, as different types of potatoes may cook at different rates.
Q4: Can I add other vegetables to this soup?
A: Absolutely! Feel free to add other vegetables to this soup to customize it to your liking. Some great additions include corn, peas, green beans, mushrooms, or spinach. Add the vegetables during the last 15 minutes of cooking time to prevent them from becoming overcooked.
Q5: How can I make this soup thicker?
A: If you prefer a thicker soup, you can blend more of the potatoes. Before adding the blended potato mixture back to the pot, remove an additional cup of cooked potatoes and blend them with the milk and broth. Alternatively, you can add a tablespoon of cornstarch mixed with two tablespoons of cold water to the soup during the last few minutes of cooking time. Bring the soup to a simmer to allow the cornstarch to thicken it.
