As I stood in my kitchen, the comforting aroma of simmering chicken and fresh herbs wrapped around me like a warm embrace. This is the magic of my Healthy Chicken Pot Pie Soup—a delightful twist on the classic comfort food that brings all the cozy flavors of chicken pot pie, but with a lighter touch. Perfect for busy weeknights, it can be whipped up effortlessly in your Instant Pot, Crockpot, or on the stovetop, making it a true weeknight hero. Not only is this soup a fantastic crowd-pleaser, it’s also high in protein and dairy-free, giving you both nourishment and comfort in every spoonful. So, are you ready to discover the secret to cozy nights and delicious memories? Let’s dive in!
Why is this Chicken Pot Pie Soup a must-try?
Comforting, It incorporates all your favorite flavors from the classic pot pie while offering a lighter, healthy twist.
Versatile, Prepare it in your Instant Pot, Crockpot, or on the stovetop to suit your schedule.
High-Protein, Each serving packs a punch, making it a filling meal without the guilt.
Dairy-Free, Enjoy creamy goodness without traditional dairy ingredients—perfect for those with dietary restrictions.
Time-Saving, With minimal prep and cook times, this soup is an ideal choice for busy weeknights! Don’t forget to check out my Chicken Enchilada Soup for another quick and satisfying dish!
Chicken Pot Pie Soup Ingredients
• Discover everything you need to create this cozy dish!
For the Soup Base
- Olive Oil – Adds moisture and flavor; substitute with melted butter or avocado oil if desired.
- Chicken Breasts – A primary protein source; can be replaced with chicken thighs, tenders, or pre-cooked rotisserie chicken for faster prep.
- Celery – Provides crunch and flavor; swap with bell peppers for a different twist if needed.
- Carrots – Adds natural sweetness and vibrant color; feel free to double for extra sweetness.
- Onion – Enhances the overall flavor; shallots can also work well as an alternative.
- Garlic – Brings depth and aroma; fresh garlic is preferable, though powder can be a quick substitute.
For the Thicker Texture
- Yukon Gold Potatoes – Creates a creamy texture; avoid substituting with other potato varieties for the best results.
- Black Pepper & Salt – Essential seasonings; adjust to taste for perfect flavor balance.
For the Herb Infusion
- Dried Parsley, Basil, and Rosemary – Elevates the flavor profile; fresh herbs can give an even more vibrant taste.
For the Broth & Creaminess
- Chicken Broth – Provides the soup’s base; opt for low-sodium varieties or homemade broth for a health boost.
- Milk of Choice – Ensures creaminess; almond milk keeps it dairy-free, while whole milk adds luscious richness.
This Chicken Pot Pie Soup is just a few ingredients away, ensuring that you’ll savor every bite with comforting home-cooked goodness!
Step‑by‑Step Instructions for Chicken Pot Pie Soup
Step 1: Sauté the Vegetables
Begin by heating 2 tablespoons of olive oil in your Instant Pot, Crockpot, or a large pot over medium heat. Add 1 cup of diced celery, 1 cup of chopped carrots, 1 finely diced onion, and 2 minced garlic cloves. Sauté the mixture for about 2-3 minutes until the vegetables start to soften and the onion becomes translucent, filling your kitchen with a delightful aroma.
Step 2: Add the Chicken and Potatoes
Next, layer in your protein by adding 1 pound of chicken breasts, either raw or cooked, along with 2 cups of diced Yukon Gold potatoes. Pour in 4 cups of chicken broth, followed by your seasonings—1 teaspoon of black pepper, 1 teaspoon of salt, and a sprinkle of dried parsley, basil, and rosemary. Stir everything together to combine those vibrant flavors.
Step 3: Cook the Soup
Now it’s time to let the magic happen! If you’re using an Instant Pot, seal the lid and set it to cook on high pressure for 9 minutes, allowing a natural release for 5 minutes afterward. For a Crockpot, cover and let it work its wonders on low for 6 hours. If you’re opting for the stovetop, bring everything to a boil, then reduce heat and let it simmer for about 30 minutes until the chicken and potatoes are fully cooked.
Step 4: Blend for Creaminess
Once the cooking time is done, carefully remove the chicken and any large potato pieces from the pot. In a blender, combine these with 1 cup of your choice of milk and blend until smooth and creamy. This step is essential for creating that luscious texture reminiscent of Chicken Pot Pie Soup, so take your time to achieve perfect creaminess.
Step 5: Shred the Chicken and Combine
With the blended mixture ready, shred the cooked chicken into bite-sized pieces and return it to the pot along with the creamy blend. Stir everything together until thoroughly mixed, ensuring each serving of Chicken Pot Pie Soup is filled with tender chunks of chicken and hearty vegetables.
Step 6: Serve and Garnish
Your delightful Chicken Pot Pie Soup is now ready to be served! Ladle the soup into bowls and consider garnishing with a sprinkle of fresh parsley for added color and flavor. Pair with whole grain bread or a fresh salad for a wholesome meal that brings warmth and comfort to your table.
Storage Tips for Chicken Pot Pie Soup
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Fridge: Store your Chicken Pot Pie Soup in an airtight container for up to 4 days. To maintain the best flavor and texture, let it cool completely before refrigerating.
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Freezer: For longer storage, freeze in airtight containers for 4-6 months. Be sure to leave a little space in the container to allow for expansion as the soup freezes.
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Reheating: When ready to enjoy, thaw the soup overnight in the refrigerator. Reheat on the stovetop or in the microwave, stirring occasionally to ensure even heating.
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Texture Reminder: Remember that potatoes may become grainy if frozen for extended periods, so enjoy your Chicken Pot Pie Soup while it’s fresh for the best experience!
Expert Tips for Chicken Pot Pie Soup
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Prep Ahead: Prepare vegetables and seasonings in advance to cut down cooking time during busy weeknights when making Chicken Pot Pie Soup.
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Stay Creamy: Use Yukon Gold potatoes for the best creamy texture; other types may not blend as smoothly.
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Cook Smart: If using raw chicken, ensure it reaches an internal temperature of 165°F to guarantee it’s safe for consumption.
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Use Fresh Herbs: For a vibrant taste, opt for fresh parsley, basil, or rosemary instead of dried; add them at the end for maximum flavor.
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Avoid Grainy Soup: Cool down any leftover chicken pot pie soup before freezing to prevent texture changes; aim to freeze in airtight containers.
Chicken Pot Pie Soup Variations
Feel free to get creative and make this Chicken Pot Pie Soup truly your own. Each option brings a unique twist to this comforting classic!
- Vegetarian: Omit chicken and double the vegetables, or add chickpeas for a hearty protein boost. This swap maintains the comforting essence while catering to plant-based eaters.
- Gluten-Free: Ensure your broth and seasonings are gluten-free. This recipe naturally accommodates those on a gluten-free diet, making it a delicious option for everyone at the table.
- Creamy & Rich: For those who don’t mind dairy, a splash of heavy cream can elevate the richness after blending the potatoes. It adds a luxurious touch that’s simply delightful!
- Seasonal Vegetables: Use whatever vegetables are in season, like green beans or peas, for a fresh twist. This variation not only adds flavor but also enhances the soup’s colorful presentation.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeños for a spicy variation. The heat will balance beautifully against the creamy broth and create an unforgettable flavor experience.
- Extra Herbs: Boost the flavor further by adding fresh thyme or dill along with the standard herbs. This brings a new layer of aromatic delight, transforming your soup into something extraordinary.
- Slow-Cooked Flavor: If you love the depth of flavor that comes from slow cooking, try preparing the soup in a Crockpot. It enhances the taste, allowing everything to meld beautifully over several hours.
- Serve with Style: For an extra layer of comfort, serve your soup in oven-safe bread bowls. Not only does this add a rustic touch, but it makes for an even more satisfying meal!
And while you’re at it, don’t forget to check out my Chicken Tortilla Soup or try the Copycat Chicken Soup for even more comforting recipe inspiration!
What to Serve with Healthy Chicken Pot Pie Soup
Warm up your dinner table with delightful sides that perfectly enhance the comforting flavors of your soup.
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Crusty Whole Grain Bread: Its hearty texture and nutty flavor make it perfect for dipping into the creamy soup.
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Crispy Green Salad: A fresh mix of greens, cucumber, and a zesty vinaigrette adds crispness and a vibrant lightness to your meal.
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Buttery Crackers: These crunchy delights offer a satisfying contrast to the creamy soup, making each bite even more enjoyable.
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Roasted Vegetables: Seasonal roasted veggies bring out natural sweetness and add a colorful, nutritious element to your comforting dish. The warmth of roasted vegetables pairs beautifully with the soup’s flavors, creating a harmony on your plate.
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Herbed Rice: A fluffy side of rice infused with fresh herbs makes a wonderful addition—it’s filling and absorbs the soup’s savory broth nicely.
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Sparkling Apple Cider: For a refreshing drink option, this bubbly treat balances the richness of the soup, making it perfect for any occasion.
Make Ahead Options
These Chicken Pot Pie Soup preparations are perfect for busy weeknights, allowing you to savor homemade comfort without the last-minute rush! You can chop the vegetables and combine seasonings up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. Additionally, you can poach or roast the chicken up to 3 days prior and shred it for quick assembly. When you’re ready to enjoy, simply sauté the prepped veggies, then add the chicken and potatoes with broth, following the cooking instructions. This approach ensures your Chicken Pot Pie Soup remains just as delicious, with flavors melding beautifully, making meal prep a breeze!
Chicken Pot Pie Soup Recipe FAQs
What type of chicken is best for the soup?
For the best flavor and texture, I recommend using chicken breasts as your primary protein source. However, chicken thighs or tenders can be used for a juicier result. If you’re short on time, pre-cooked rotisserie chicken is a fantastic shortcut—just add it in during the last few minutes of cooking!
How should I store any leftovers?
Store your Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 4 days. Make sure the soup has cooled completely before sealing it up. This helps maintain its delicious flavors and creamy texture!
Can I freeze Chicken Pot Pie Soup?
Absolutely! You can freeze your Chicken Pot Pie Soup in airtight containers for 4 to 6 months. Just remember to leave some space at the top of the container for expansion. When ready to enjoy, thaw it in the refrigerator overnight before reheating.
What if my soup ends up too thick?
If your soup is thicker than you’d like, you can easily remedy this. Just stir in a bit of additional chicken broth or your preferred milk until you reach your desired consistency. A splash of almond milk is a great choice if you’re keeping it dairy-free!
Are there any dietary considerations I should keep in mind?
Yes! This Chicken Pot Pie Soup can easily be made gluten-free by ensuring the broth and any store-bought ingredients, like seasonings, are certified gluten-free. For my friends avoiding dairy, using almond milk keeps this dish creamy while meeting your dietary needs.
How do I know if my ingredients are fresh enough?
For the best flavor, use fresh vegetables and herbs. Look for firm, vibrant celery and carrots; avoid any with dark spots or softness. When selecting chicken, ensure it’s firm and has no off smell. Freshness matters for enhancing that cozy flavor of Chicken Pot Pie Soup!
Cozy Chicken Pot Pie Soup: A Healthier Comfort Classic
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in your Instant Pot, Crockpot, or a large pot over medium heat. Add 1 cup of diced celery, 1 cup of chopped carrots, 1 finely diced onion, and 2 minced garlic cloves. Sauté for about 2-3 minutes until soft.
- Add 1 pound of chicken breasts and 2 cups of diced Yukon Gold potatoes. Pour in 4 cups of chicken broth, 1 teaspoon of black pepper, 1 teaspoon of salt, and a sprinkle of dried parsley, basil, and rosemary. Stir to combine.
- If using an Instant Pot, seal and cook on high pressure for 9 minutes, allowing a natural release for 5 minutes. For a Crockpot, cover and cook on low for 6 hours. For stovetop, bring to a boil, then simmer for about 30 minutes.
- Carefully remove the chicken and large potato pieces from the pot. In a blender, combine these with 1 cup of your choice of milk and blend until smooth and creamy.
- Shred the cooked chicken into bite-sized pieces and return it to the pot along with the creamy blend. Stir until mixed thoroughly.
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with whole grain bread or a fresh salad.
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