Healthy Chicken Pot Pie Soup

Name: Healthy Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1/4 cup all-purpose flour; 4 cups low-sodium chicken broth; 1 cup milk; 2 cups cooked chicken, shredded; 1 cup frozen peas; Salt and pepper to taste

Author: Tessa

Published: June 8, 2025

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There’s nothing quite like curling up with a bowl of cozy, homemade soup on a chilly evening—especially when it tastes just like chicken pot pie but won’t leave you feeling weighed down. This Healthy Chicken Pot Pie Soup is my go-to when I’m craving comfort food without the guilt. Packed with tender chicken, colorful veggies, and a creamy broth (thanks to a sneaky little flour trick), it’s the kind of meal that fills your kitchen with the most amazing aromas. My kids always come running when they smell the thyme and garlic simmering. Best part? It’s ready in 30 minutes flat—just enough time to throw together a simple salad or slice some crusty bread for dunking. This recipe proves that wholesome ingredients can create magic in a pot.

Healthy Chicken Pot Pie Soup - detail 1

Why You’ll Love This Healthy Chicken Pot Pie Soup

This soup is my weeknight hero—it’s the cozy bowl of comfort that somehow manages to be both indulgent and good for you. Here’s why it’s a constant in my rotation:

Faster than ordering takeout: Ready in 30 minutes, start to finish. I’ve made this after soccer practice when the kids were hangry, and it saved the day.
Veggie-packed without the drama: The carrots, celery, and peas dissolve into the broth so even picky eaters get their nutrients (my little one never notices!).
Creamy magic without the guilt: A simple flour-and-milk trick gives that luscious pot pie texture—no heavy cream needed.
Meal prep superstar: It tastes even better the next day, and freezes like a dream. I always stash a batch for those “can’t adult today” moments.

Basically, it’s all the heartwarming goodness of chicken pot pie, but you can enjoy it with a spoon (and maybe even smuggle in extra veggies).

Ingredients for Healthy Chicken Pot Pie Soup

What I love about this recipe is that it uses simple, wholesome ingredients you probably already have in your kitchen. Here’s what you’ll need to make the magic happen:

2 tablespoons olive oil – My go-to for sautéing (but butter works too if you’re feeling indulgent)
1 medium onion, diced – About the size of a baseball when whole
2 carrots, diced – Peeled first! I like them cut into small, even pieces so they cook quickly
2 celery stalks, diced – Don’t skip these – they add such great flavor
3 garlic cloves, minced – Fresh is best here (about 1 tablespoon if you’re using pre-minced)
1 teaspoon dried thyme + 1 teaspoon dried rosemary – My favorite herb combo, but poultry seasoning works in a pinch
1/4 cup all-purpose flour – This is our secret for that creamy texture
4 cups low-sodium chicken broth – The better the broth, the better the soup
1 cup milk – I use whole milk for richness, but almond milk makes a great dairy-free swap
2 cups cooked chicken, shredded – Rotisserie chicken is my weeknight lifesaver
1 cup frozen peas – No need to thaw – they’ll cook right in the hot soup
Salt and pepper – To taste, but I’m generous with both

See? Nothing fancy – just good, honest ingredients that come together to make something truly special. Now let’s get cooking!

How to Make Healthy Chicken Pot Pie Soup

Okay, let’s get to the good part! This soup comes together faster than you can say “comfort food.” I’ll walk you through each step so you get that perfect, creamy texture every time. Trust me—it’s easier than folding a fitted sheet.

Cooking the Vegetables

First, grab your favorite soup pot (I use my Dutch oven) and heat the olive oil over medium heat. Toss in the diced onion, carrots, and celery—I call this the “holy trinity” of soup starters. Stir them around until the onions turn translucent, about 5 minutes. You’ll know they’re ready when the carrots brighten up and the celery softens slightly. Now’s when you add the garlic, thyme, and rosemary—just a minute of stirring releases those amazing aromas that’ll make your kitchen smell like a cozy café.

Thickening the Soup

Here’s the trick: sprinkle the flour right over the softened veggies and stir like crazy for about 30 seconds. This cooks out the raw flour taste and creates the base for our creamy broth. Now, slowly pour in the chicken broth while stirring constantly—this prevents those pesky lumps from forming. I do this in about three additions, making sure everything blends smoothly each time before adding more. Once all the broth is incorporated, pour in the milk and let the mixture come to a gentle simmer. You’ll see it start to thicken up beautifully within 2-3 minutes.

Adding Protein and Final Touches

Time for the star of the show! Dump in your shredded chicken and frozen peas—no need to thaw those little green gems. Let everything simmer together for about 5 minutes while you give it an occasional stir. Now taste! I always add a generous pinch of salt and several grinds of black pepper at this stage, but you do you. The soup should be thick enough to coat the back of a spoon but still pour easily. If it’s too thick? Just stir in a splash more broth. Too thin? Let it bubble another minute or two.

And that’s it—you’ve just made homemade comfort in a pot! Ladle it into bowls while it’s piping hot, and enjoy that first glorious spoonful.

Tips for Perfect Healthy Chicken Pot Pie Soup

After making this soup more times than I can count, I’ve picked up a few tricks that take it from good to “can I have thirds?” good:

Fresh herbs make all the difference: Swap dried thyme and rosemary for fresh if you’ve got them—just double the amount.
Thickness is personal: Love a thicker soup? Use 3 tablespoons flour instead of 1/4 cup. Prefer it brothy? Add an extra cup of chicken stock.
Potato power: Toss in diced Yukon golds with the carrots for extra heartiness (they’ll need about 5 extra minutes of cooking).
Don’t rush the roux: That flour-veggie mixture needs a full 30 seconds of stirring to lose its raw taste.

Trust me—these little tweaks make big flavor differences!

Ingredient Substitutions & Variations

One of the best things about this soup is how easily you can tweak it based on what you’ve got in the fridge. Here are my favorite swaps that still deliver that comforting pot pie flavor:

Dairy-free? Almond milk or coconut milk work beautifully—just skip the flour if using coconut milk since it’s naturally thicker.
Out of chicken? Shredded turkey or even canned chickpeas make great protein substitutes.
Extra veggies: Toss in chopped mushrooms with the onions or swap peas for green beans—frozen corn works too!
Gluten-free option: Use cornstarch or arrowroot powder instead of flour (mix 2 tablespoons with cold broth before adding).
Herb variations: No rosemary? Try sage or marjoram for a different cozy note.

The beauty of this recipe is that it’s forgiving—as long as you keep that creamy, veggie-packed spirit, you really can’t go wrong!

Serving Suggestions for Healthy Chicken Pot Pie Soup

This soup is practically begging for something to dunk into its creamy goodness! My family loves it with thick slices of crusty sourdough—perfect for soaking up every last drop. When I’m feeling fancy, I’ll whip up some quick garlic bread by toasting baguette slices with a smear of butter and a sprinkle of garlic powder. For a lighter meal, a simple green salad with lemon vinaigrette balances the richness beautifully. And on really cold nights? I’ll top bowls with buttery puff pastry stars baked separately—just like pot pie, but way less fuss. Honestly though? It’s divine all on its own!

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Storing and Reheating

This soup practically gets better as it sits! I always make a double batch because it keeps like a dream. In the fridge? Just pop it in an airtight container—it’ll stay fresh for about 3 days. For longer storage, freeze it in portion-sized containers (leave a little room at the top for expansion) and enjoy it within a month. When reheating, I always do it gently on the stovetop with a splash of broth—the microwave can make it a bit gloppy. Pro tip: If the soup thickens too much in the fridge, just whisk in a little warm broth or milk when reheating to bring it back to perfect spoon-coating consistency.

Nutritional Information

Now, I’m no nutritionist, but I do love knowing what’s going into my family’s meals! These numbers are estimates based on my standard recipe—your mileage may vary depending on ingredients. Here’s the scoop per generous bowl (about 1/4 of the recipe):

Calories: Around 320 (perfect for when you want comfort without overdoing it)
Protein: 24g (thanks to all that chicken—it really keeps you full!)
Carbohydrates: 28g (mostly from those wholesome veggies and a bit of flour)
Fiber: 4g (carrots and peas doing their good work)
Sugar: 6g (natural sugars from the veggies—nothing added)
Fat: 12g (the olive oil gives us those good unsaturated fats)

Remember, nutritional values dance around based on your specific ingredients—using almond milk instead of dairy? That’ll change things up. But one thing’s for sure: this soup packs way more nutrition than your average creamy comfort food!

FAQs About Healthy Chicken Pot Pie Soup

Got questions? I’ve got answers! Here are the most common things people ask me about this cozy soup:

Can I make this soup gluten-free?
Absolutely! Just swap the all-purpose flour with cornstarch or arrowroot powder. Mix 2 tablespoons with cold broth before adding it to the pot—this prevents lumps. The texture turns out just as creamy!

How can I add more flavor?
My secret weapons? A splash of white wine (or extra broth) when cooking the veggies, and a bay leaf while simmering. Also, don’t skimp on the salt—it really makes the flavors pop!

Can I use frozen vegetables?
You bet! Frozen carrots, peas, and even mixed veggies work great. Just add them straight from the freezer—no need to thaw first.

Is this soup freezer-friendly?
Oh yes! It freezes beautifully for up to a month. Thaw overnight in the fridge, then reheat gently on the stove with a splash of broth to bring it back to perfect consistency.