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overhead view chicken pot pie soup.

Healthy Chicken Pot Pie Soup, One-Pot Recipe

Mallory
This healthy Chicken Pot Pie Soup recipe is perfectly creamy, delicious, and total comfort food! When I first created this recipe, I made it for my friends on a cold weekend and they all loved it so much I had to share it! I hope you enjoy it as much as we do. 
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dinner
Cuisine American
Servings 8 servings (1 cup each)
Calories 210 kcal

Equipment

Ingredients
  

  • 1¼ lb chicken breast (+olive oil & salt and pepper to season) (or 3 cups shredded cooked chicken)
  • 2 tablespoon extra virgin olive oil
  • 3 large carrots, diced (1 cup diced)
  • 3 stalks celery, diced (1 cup diced)
  • 2 cups cauliflower florets, chopped
  • 1 small yellow onion (or ½ large)
  • 3 cloves garlic
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 teaspoon kosher salt (more to taste)
  • ½ teaspoon black pepper
  • 2 bay leaves
  • 2 cups Yukon gold potatoes, diced
  • 4 cups low sodium chicken broth
  • ½ cup peas
  • ½ cup corn
  • 1 cup whole milk

Instructions
 

  • If you already have chicken cooked, skip to step 2. If not, cook chicken by preheating the oven to 400℉ (200°C). Line a baking sheet with parchment paper and coat the chicken in a little olive oil. Season the chicken with salt & black pepper. Bake in the preheated oven for 20-25 minutes until the chicken reaches an internal temperature of 165℉ (75°C). *Cooking time will vary depending on the thickness of your chicken and your oven. Let the chicken rest 5-10 minutes after cooking and then shred or dice it. 
  • Heat a large Dutch oven or other large pot on medium heat and add the olive oil. Once the oil is hot, add the onion, celery, carrots, and cauliflower. Saute until soft, 5-10 minutes. 
  • Add the garlic and seasonings including the thyme, salt, and pepper. Stir until fragrant, 1-2 minutes.
  • Add the chicken broth, bay leaves and potatoes. Boil and reduce heat to low. Simmer for 15-20 minutes, uncovered.
  • Remove the bay leaves and blend 2 cups of the soup to give it a thicker consistency (optional). You can also use an immersion blender for this.
  • Add remaining ingredients including shredded cooked chicken, milk, peas, and corn. Simmer another 5-10 minutes. Give it a taste and add more salt as needed. 

Video

Notes

Expert Tips
  • Chop the vegetables into similarly sized pieces to ensure everything cooks evenly.
  • Give everything a good stir after adding the garlic and seasonings to make sure all the vegetables get coated. This will help make everything more flavorful.
  • Add salt in steps. First add it with the other seasonings. Then give it a taste once the soup is cooked and add more to taste as needed.
  • The soup will continue to absorb all the flavors and will taste even better the second day! 
Storage
  • Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days.
  • Freezer - to meal prep this soup in advance and freeze for later, I suggest to make the soup as written but skip adding the milk until you're ready to eat it. Freeze in a freezer-safe container for up to 3 months in the freezer. Thaw in the fridge overnight and reheat in a soup pot on the stove, adding the milk toward the end of reheating
Dietitian Tip
An easy way to give soup a creamy texture without adding heavy cream is to blend some of the soup and add it back to the pot! The blended potatoes and cauliflower do the trick here. And adding just a cup of milk to a whole pot of soup goes a long way. 😊
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1 cupCalories: 210kcalCarbohydrates: 17gProtein: 21gFat: 7gFiber: 3g
Keyword gluten free, soup
Tried this recipe?Let us know how it was!