Healthy Chicken Pot Pie Soup
Experience the classic, savory comfort of a Sunday roast in a light, spoonable soup. This clean-eating version of chicken pot pie eliminates heavy fats and crusts, relying on the natural starch of potatoes for a velvety texture. Packed with lean shredded chicken, fresh carrots, peas, and a hint of thyme, this soup is nutritionally balanced, heart-healthy, and perfect for a satisfying weeknight dinner that doesn’t compromise on traditional flavor.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Main dish
- Method: Stovetop simmering
- Cuisine: American
- Diet: Halal
Ingredients
2 cups shredded chicken (pre-cooked)
1 cup carrots, diced into 1/2 inch cubes
1 cup frozen or fresh peas
1 cup Yukon Gold potatoes, diced into 1/2 inch cubes
4 cups chicken broth (low-sodium)
1/2 cup whole or unsweetened almond milk
1 tsp dried thyme
Instructions
Wash, peel, and dice the potatoes into uniform 1/2-inch pieces.
In a large pot, bring the chicken broth to a gentle simmer over medium heat.
Add the carrots and potato pieces to the broth, simmering until tender but not falling apart.
Stir in the dried thyme and milk, maintaining a gentle simmer to prevent the mixture from separating.
Add the peas and the pre-cooked shredded chicken to the pot.
Continue simmering only until the chicken is heated through to keep it tender.
Serve warm and enjoy immediately.
Notes
Maintain a gentle simmer throughout the process; do not let the soup reach a rapid boil as this can break the milk emulsion. Use high-quality chicken broth for the best depth of flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://kindeat.com/healthy-chicken-pot-pie-soup/