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Healthy Chicken Pot Pie Soup with Vegetables

Healthy Chicken Pot Pie Soup with Vegetables

This Healthy Chicken Pot Pie Soup with Vegetables is a flavorful twist on comfort food, perfect for cozy dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: DINNER PLATES
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive oil to give a rich flavor when sautéing the veggies.
  • 1 lb Boneless, skinless chicken breasts about 2 large breasts for lean protein.
  • 1 cup Diced celery adds a refreshing crunch and depth to the soup.
  • 1 cup Sliced carrots (¼ inch thick) offers natural sweetness and color.
  • 1 cup Finely chopped onion to bring warmth and sweetness to the broth.
  • ½ tablespoon Minced garlic enhances the savory aroma of the soup.
Vegetables
  • 2 cups Yukon gold potatoes 1-inch pieces for creaminess and larger quarters for texture.
  • ¼ teaspoon Black pepper to season the soup with a hint of spice.
  • ¼ teaspoon Salt for boosting overall flavor.
  • ¼ teaspoon Dried parsley as a subtle herb infusion for freshness.
  • ¼ teaspoon Dried basil adds a touch of earthiness to balance the flavors.
  • ¼ teaspoon Dried rosemary brings aromatic notes characteristic of comfort dishes.
Broth & Creaminess
  • 3 cups Low-sodium chicken broth for a healthy base without excess salt.
  • ½ cup Milk of choice (almond, whole, coconut, etc.) provides creaminess without heaviness.
  • 1 tablespoon Fresh parsley for garnish, adding a pop of color and freshness.

Equipment

  • Pot or Instant Pot
  • Crockpot

Method
 

Preparation
  1. 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.
  2. Add diced celery, sliced carrots, chopped onion, and minced garlic to the pot. Stir and sauté until the veggies are translucent, about 5 minutes.
  3. 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.
  4. 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.
  5. For a Crockpot, layer the ingredients and cook on low for 6 hours.
  6. Prefer the stovetop? Simply cover the pot and let it simmer for 30 minutes, stirring occasionally.
  7. After cooking, remove the chicken and larger potato pieces. Blend the large potato quarters with ½ cup of broth and the milk until smooth.
  8. Pour the blended mixture back into the pot. Shred the chicken and stir it back in, mixing everything thoroughly.
  9. Finally, garnish your delicious soup with a sprinkle of fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Serve with crusty bread for dipping.

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