Healthy Chicken Pot Pie Soup: Protein Comfort Meal (Print Version)
Enjoy a healthy, protein-packed chicken pot pie soup. This comforting, lighter version of a classic is perfect for a satisfying weeknight dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Low-Calorie, Low-Fat
# Ingredients:
→ Hearty Protein Core
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1 tbsp extra virgin olive oil
→ Garden's Bounty & Aromatics
03 -
1 large yellow onion, diced
04 -
1 cup diced carrots
05 -
1 cup diced celery
06 -
3 cloves garlic, minced
07 -
1 cup frozen green peas
08 -
1/2 cup frozen corn
→ Velvety Broth & Creaminess
09 -
6 cups low-sodium chicken broth
10 -
1/4 cup all-purpose flour
11 -
1/2 cup unsweetened almond milk
12 -
1/2 cup plain non-fat Greek yogurt
→ Fresh Finishes & Seasoning
13 -
1 tsp dried thyme
14 -
1/2 tsp dried rosemary
15 -
Salt to taste
16 -
Freshly ground black pepper to taste
17 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Heat 1 tbsp extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add 1 1/2 lbs boneless, skinless chicken breasts and cook for 5-7 minutes per side until browned. Remove chicken, let cool slightly, then shred or dice. This forms the hearty protein core of your Healthy Chicken Pot Pie Soup: Protein-Packed Comfort.
02 -
In the same pot, add 1 large yellow onion, diced, 1 cup diced carrots, and 1 cup diced celery. Sauté for 5-7 minutes until softened. Stir in 3 cloves garlic, minced, and cook for another minute until fragrant, ensuring not to burn the garlic.
03 -
Sprinkle 1/4 cup all-purpose flour over the sautéed vegetables, stirring constantly for 1 minute. Gradually whisk in 6 cups low-sodium chicken broth until smooth. Bring to a gentle simmer, then stir in 1/2 cup unsweetened almond milk and 1/2 cup plain non-fat Greek yogurt for a creamy, healthy base.
04 -
Return the shredded chicken to the pot. Add 1 tsp dried thyme and 1/2 tsp dried rosemary. Bring the soup to a gentle simmer and cook for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly. Stir occasionally to prevent sticking.
05 -
Stir in 1 cup frozen green peas and 1/2 cup frozen corn. Continue to simmer for another 3-5 minutes, or until the vegetables are heated through and tender-crisp. This adds vibrant color and extra nutrients to your Healthy Chicken Pot Pie Soup: Protein-Packed Comfort.
06 -
Season the soup generously with salt to taste and freshly ground black pepper to taste. Ladle the warm Healthy Chicken Pot Pie Soup: Protein-Packed Comfort into bowls. Garnish each serving with 1/4 cup fresh parsley, chopped, before serving immediately for a fresh finish.
# Notes:
01 -
Feel free to swap out vegetables based on what you have; diced potatoes, green beans, or mushrooms would also be delicious additions.
02 -
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if it's too thick.
03 -
Serve this comforting soup with a side of whole-wheat crusty bread, a light green salad, or even some homemade whole-wheat biscuits for a complete and satisfying meal.
04 -
To save time, you can use pre-cooked rotisserie chicken (about 3 cups shredded) instead of cooking chicken breasts from scratch. Add it in Step 4 with the herbs.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 300 kcal
Total Fat: 2 g
Total Carbohydrate: 17 g
Protein: 40 g