As the chill of fall begins to settle in, there's nothing quite like a steaming bowl of soup to wrap you in comfort. Picture this: the comforting aroma of savory herbs mingling with tender pieces of chicken and vibrant vegetables dancing in your kitchen. That’s what you can expect with this Healthy Chicken Pot Pie Soup with Vegetables—a delightful twist on a classic dish that turns comfort food into a nourishing experience.
I first created this recipe during one of those busy weeknights when I craved something hearty yet healthy. Rummaging through my pantry and fridge, I discovered a trove of fresh veggies just waiting to shine. The result? A creamy, flavorful soup that not only warms the soul but also keeps those pesky takeout temptations at bay. With a combination of wholesome ingredients and simple preparation, this recipe checks all the boxes for an easy weeknight meal or a cozy dinner party solution. Grab your favorite bowl and let’s dive into this deliciously wholesome concoction together!
Why You'll Love This Healthy Chicken Pot Pie Soup with Vegetables
- This Healthy Chicken Pot Pie Soup with Vegetables is an absolute breeze to make, allowing you to enjoy a comforting meal without spending hours in the kitchen.
- Packed with vibrant vegetables and tender chicken, it delivers a burst of flavor in every spoonful that will have your taste buds dancing.
- Its versatility means you can easily adapt it based on whatever veggies you have on hand or your personal dietary preferences.
- With its creamy texture and beautiful presentation, this soup is sure to impress both family and friends, making it a perfect choice for any occasion.
Healthy Chicken Pot Pie Soup Ingredients
• Here’s what you need to make this delightful Healthy Chicken Pot Pie Soup with Vegetables.
For the Soup Base
- Olive oil – 2 tablespoons to give a rich flavor when sautéing the veggies.
- Boneless, skinless chicken breasts – 1 lb, about 2 large breasts for lean protein.
- Diced celery – 1 cup adds a refreshing crunch and depth to the soup.
- Sliced carrots – 1 cup (¼ inch thick) offers natural sweetness and color.
- Finely chopped onion – 1 cup to bring warmth and sweetness to the broth.
- Minced garlic – ½ tablespoon enhances the savory aroma of the soup.
For the Vegetables
- Yukon gold potatoes – 2 cups total: 1-inch pieces for creaminess and larger quarters for texture.
- Black pepper – ¼ teaspoon to season the soup with a hint of spice.
- Salt – ¼ teaspoon for boosting overall flavor.
- Dried parsley – ¼ teaspoon as a subtle herb infusion for freshness.
- Dried basil – ¼ teaspoon adds a touch of earthiness to balance the flavors.
- Dried rosemary – ¼ teaspoon brings aromatic notes characteristic of comfort dishes.
For the Broth & Creaminess
- Low-sodium chicken broth or bone broth – 3 cups for a healthy base without excess salt.
- Milk of choice – ½ cup (almond, whole, coconut, etc.) provides creaminess without heaviness.
- Fresh parsley – 1 tablespoon for garnish, adding a pop of color and freshness.
How to Make Healthy Chicken Pot Pie Soup with Vegetables
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Sear Chicken: Heat 2 tablespoons of olive oil in your pot or Instant Pot. Sear the chicken breasts briefly until golden brown, then remove them and set aside. This step enhances the flavor!
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Sauté Veggies: Add diced celery, sliced carrots, chopped onion, and minced garlic to the pot. Stir and sauté until the veggies are translucent, about 5 minutes. This creates a fragrant base.
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Combine Ingredients: Add the small potato pieces to the mix, gently stir, and layer the seared chicken and larger potato pieces on top. Pour in the 3 cups of broth, ensuring everything is well covered.
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Cook in Instant Pot: If using an Instant Pot, seal the lid and cook on high pressure for 9 minutes. Allow it to naturally release for 5 minutes, then manually release any remaining pressure.
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Crockpot Option: For a Crockpot, layer the ingredients and cook on low for 6 hours. Enjoy the delightful aromas that will fill your kitchen!
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Stovetop Simmer: Prefer the stovetop? Simply cover the pot and let it simmer for 30 minutes, stirring occasionally. The chicken should be tender and the potatoes cooked through.
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Blend for Creaminess: After cooking, remove the chicken and larger potato pieces. Blend the large potato quarters with ½ cup of broth and the milk until smooth. This will create that creamy texture we love!
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Return and Shred: Pour the blended mixture back into the pot. Shred the chicken and stir it back in, mixing everything thoroughly. The soup should be velvety and well combined.
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Garnish & Serve: Finally, garnish your delicious soup with a sprinkle of fresh parsley. This adds a beautiful green touch and a hint of freshness!
Optional: Serve with crusty bread for dipping.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Healthy Chicken Pot Pie Soup with Vegetables
Fridge: Keep your soup in an airtight container for up to 3 days. This allows you to enjoy the comforting flavors throughout the week.
Freezer: Freeze portions in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight before reheating for best results.
Reheating: Reheat on the stovetop over medium heat, adding a splash of broth or milk if needed to restore creaminess. Stir until heated through.
Serve Fresh: For optimal taste and texture, consume the Healthy Chicken Pot Pie Soup within a few days of making it, but the freezing option is perfect for meal prep!
Make Ahead Options
These Healthy Chicken Pot Pie Soup with Vegetables are ideal for busy weeknights, allowing you to prepare comforting meals in advance. You can chop the vegetables (celery, carrots, and onion) and store them in the refrigerator for up to 3 days. Additionally, you can sear the chicken and store it in an airtight container, which is perfect for prepping ahead. When you're ready to cook, simply combine the sautéed veggies, chicken, and broth, cook according to the method of your choice, and then follow the blending steps as usual. This way, you can enjoy a hearty bowl of soup without spending too much time in the kitchen, ensuring it's just as delicious as if you made it from scratch that day!
What to Serve with Healthy Chicken Pot Pie Soup with Vegetables?
As you savor the warm, creamy goodness of your soup, consider these delightful pairings to create a complete meal experience.
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Crusty Bread: The perfect accompaniment for dipping, adding a satisfying crunch that complements the creamy soup.
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Simple Green Salad: A refreshing mix of greens and a light vinaigrette cut through the richness, bringing a vibrant balance to your plate.
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Garlic Knots: Soft and fluffy, these buttery bites are irresistible and perfect for soaking up the last droplets of your flavorful soup.
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Roasted Brussels Sprouts: Their caramelized edges add a touch of sweetness and earthy flavor, making them a delightful contrast to the soup's creaminess.
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Cheesy Biscuits: These flaky, cheesy bites enhance the comfort of your meal, while their savory flavor pairs beautifully with the herbed notes of the soup.
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Apple Crisp: For dessert, enjoy a warm apple crisp. Its sweet, cinnamon-laced filling and crunchy topping create a cozy finish to your comforting meal.
Pair these delicious options with your Healthy Chicken Pot Pie Soup with Vegetables, and you’ll have a feast that warms both the heart and the tummy!
Healthy Chicken Pot Pie Soup Variations
Feel free to make this delicious soup your own with these fun variations that spark creativity and delight the senses.
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Dairy-Free: Substitute regular milk with coconut milk or almond milk for a rich and creamy alternative. This keeps the soup flavorful without the dairy!
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Vegetable-Loaded: Add extra vegetables like spinach, peas, or bell peppers to boost nutrition and color. Seasonal veggies can bring an exciting new twist!
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Herbaceous Flavor: Swap out dried herbs for fresh ones, like thyme or tarragon, to enrich the dish with vibrant aromas. Fresh herbs elevate the taste, making each bowl more fragrant.
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Spicy Kick: Toss in a pinch of red pepper flakes or diced jalapeños for a warming heat that balances with the creamy elements. A little spice can bring out hidden flavors!
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Protein Options: Swap chicken for turkey or even plant-based proteins like chickpeas for a vegetarian version. This allows for diverse diets without sacrificing flavor!
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Crispy Topping: Add a layer of puff pastry or biscuit dough on top of the soup before baking for a delightful crunch. Transform this soup into a comforting pot pie experience!
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Smoky Depth: Incorporate smoked paprika or diced smoked sausage for an additional layer of flavor. This twist creates a cozy, rustic taste that warms you from the inside out.
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Zesty Citrus: A splash of lemon or lime juice at the end can brighten the overall flavor profile of the soup. The acidity brings a refreshing balance to the creamy base!
Let your taste buds explore these variations, making every serving of your Healthy Chicken Pot Pie Soup with Vegetables a unique experience!
Chef's Helpful Tips
- To ensure your Healthy Chicken Pot Pie Soup has a rich flavor, make sure to properly sear the chicken until golden brown to lock in the juices.
- When sautéing your vegetables, aim for a translucent appearance as this enhances their sweetness and overall flavor profile.
- If you're looking for an extra creamy texture, blending the larger potato pieces with the broth and milk is a key step that truly elevates the dish.
- Lastly, whether using an Instant Pot or stovetop, keep an eye on the cooking times to maintain the perfect tenderness of both the chicken and potatoes for a comforting meal.
Healthy Chicken Pot Pie Soup with Vegetables Recipe FAQs
What kind of chicken should I use for this soup?
Absolutely! Boneless, skinless chicken breasts are recommended for a leaner option, but you can also use thighs for richer flavor. Ensure the chicken is fresh, with no discoloration or unpleasant smell, for the best results.
How long can I store the soup in the fridge?
You can store your Healthy Chicken Pot Pie Soup with Vegetables in an airtight container for up to 3 days. Just make sure it cools down to room temperature before you seal it for storage to maintain its freshness!
Can I freeze the soup for later?
Very! To freeze, portion the soup into airtight containers or resealable freezer bags. It will keep well for up to 3 months. For best results, thaw the soup in the fridge overnight before reheating. This method helps the flavors meld back together beautifully!
What should I do if the soup is too thick after reheating?
If your soup thickens too much, simply add a splash of low-sodium chicken broth or milk while reheating. Stir constantly over medium heat until you achieve your desired creaminess. This will bring back that velvety texture you love!
Is this soup suitable for my dietary restrictions?
Of course! You can adjust the recipe to meet your dietary needs. For those with dairy allergies, substitute the milk with a dairy-free alternative like almond or coconut milk. Additionally, feel free to swap out any vegetables to tailor the soup to your own preferences or seasonal produce!
Can I make this soup ahead of time?
Absolutely! You can make your Healthy Chicken Pot Pie Soup with Vegetables a day in advance. Let the flavors develop overnight in the fridge, and simply reheat before serving. This makes it a perfect option for busy weeknights or cozy gatherings!
Healthy Chicken Pot Pie Soup with Vegetables
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in your pot or Instant Pot. Sear the chicken breasts briefly until golden brown, then remove them and set aside.
- Add diced celery, sliced carrots, chopped onion, and minced garlic to the pot. Stir and sauté until the veggies are translucent, about 5 minutes.
- Add the small potato pieces to the mix, gently stir, and layer the seared chicken and larger potato pieces on top. Pour in the 3 cups of broth.
- If using an Instant Pot, seal the lid and cook on high pressure for 9 minutes. Allow it to naturally release for 5 minutes, then manually release any remaining pressure.
- For a Crockpot, layer the ingredients and cook on low for 6 hours.
- Prefer the stovetop? Simply cover the pot and let it simmer for 30 minutes, stirring occasionally.
- After cooking, remove the chicken and larger potato pieces. Blend the large potato quarters with ½ cup of broth and the milk until smooth.
- Pour the blended mixture back into the pot. Shred the chicken and stir it back in, mixing everything thoroughly.
- Finally, garnish your delicious soup with a sprinkle of fresh parsley.
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