Healthy Chicken Pot Pie Soup

5 from 1 vote

A creamy, cozy chicken pot pie soup with tender chicken, potatoes, carrots, peas and corn. Serve with a warm biscuit for all the comfort of pot pie in a bowl.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Keyword: chicken pot pie soup, creamy chicken soup, healthy chicken pot pie soup, one-pot chicken soup

Servings:

Ingredients

2 Tbsp olive oil divided
1 1/2 lbs boneless, skinless chicken breasts cut into 1-inch pieces
Salt and pepper for seasoning the chicken
1 small yellow onion diced
2 medium carrots peeled and diced
2 celery stalks diced
3 cloves garlic minced
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp salt plus more to taste
1/4 tsp black pepper plus more to taste
1/4 cup whole wheat flour or all-purpose flour
4 cups low-sodium chicken broth
1 lb Yukon gold potatoes cu into 1/2-inch cubes (about 3 cups)
1 cup frozen peas
1 cup frozen corn
1 cup milk
1 Tbsp chopped fresh parsley

Instructions

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until cooked through. Transfer to a plate.
Reduce the heat to medium. Add the remaining tablespoon of olive oil, onion, carrots and celery. Cook for 5 to 6 minutes, until the vegetables begin to soften.
Stir in the garlic, thyme, rosemary, ½ teaspoon salt and ¼ teaspoon pepper. Cook for 30 seconds.
Sprinkle the flour over the vegetables and stir for 1 minute. Slowly add the broth, stirring until smooth.
Add the potatoes. Bring to a gentle boil, then reduce the heat, cover and simmer for 12 to 15 minutes, until the potatoes and carrots are tender.
Stir in the cooked chicken, peas, corn and milk. Simmer uncovered over low heat for about 5 minutes, until heated through. Do not let the soup boil after adding the milk.
Stir in the parsley. Taste, adjust the seasoning and serve warm.

Nutrition