Go Back

Healthy Chicken Pot Pie Soup - Cozy, Light, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil or avocado oil – for sautéing
  • Yellow onion – 1 medium, diced
  • Celery – 2 ribs, sliced
  • Carrots – 2 medium, peeled and diced
  • Garlic – 3 cloves, minced
  • Baby potatoes – 2 cups, diced (Yukon gold or red)
  • Frozen peas – 1 cup
  • Frozen corn – 1 cup (optional but classic)
  • Cooked chicken – 3 cups, shredded or diced (rotisserie works great)
  • Low-sodium chicken broth – about 6 cups
  • Milk – 1 to 1 1/2 cups (2% or whole for creamier texture; almond milk works too)
  • Plain Greek yogurt – 1/2 cup, optional for extra creaminess and protein
  • Flour or arrowroot/cornstarch – for thickening
  • Bay leaf – 1
  • Fresh thyme – 1 tablespoon leaves, or 1 teaspoon dried
  • Fresh parsley – for garnish
  • Salt and black pepper – to taste
  • Optional add-ins – mushrooms, green beans, or leek

Method
 

  1. Prep your ingredients. Dice the onion, celery, carrots, and potatoes. Mince the garlic. Shred or chop the cooked chicken. Keep peas and corn in the freezer for now.
  2. Sauté the aromatics. Warm 1–2 tablespoons oil in a large pot over medium heat. Add onion, celery, and carrots with a pinch of salt. Cook 5–7 minutes until softened and fragrant. Stir in garlic for 30 seconds.
  3. Add potatoes and herbs. Toss in diced potatoes, thyme, and bay leaf. Stir for a minute to coat everything in flavor.
  4. Pour in broth and simmer. Add 6 cups chicken broth. Bring to a gentle boil, then reduce to a simmer. Cook 12–15 minutes, until potatoes are tender.
  5. Thicken the soup. In a small bowl, whisk 3 tablespoons flour with 1 cup milk until smooth. For gluten-free, whisk 2 tablespoons cornstarch or arrowroot with 2 tablespoons cold water, then stir in milk. Slowly pour into the pot while stirring. Simmer 3–5 minutes to thicken slightly.
  6. Add chicken and frozen veggies. Stir in chicken, peas, and corn. Simmer another 3–4 minutes until hot. If using Greek yogurt, remove the pot from heat and whisk it in to avoid curdling.
  7. Season and finish. Taste and adjust with salt and pepper. Remove bay leaf. Stir in chopped parsley. Add a splash more milk or broth if you prefer a looser texture.
  8. Serve warm. Ladle into bowls. Garnish with extra parsley, cracked pepper, and a squeeze of lemon if you like a brighter finish.