30g Protein, Healthy Chicken Pot Pie Soup

When you think of comfort food, chicken pot pie typically springs to mind, with its flaky crust and savory filling offering a warm hug on a chilly evening. But what about the soup version? Packed with protein from the chicken (around 30 grams per serving), our Healthy Chicken Pot Pie Soup manages to deliver that same cozy satisfaction while skipping the calories and effort of pie crust. The rich aroma of garlic, herbs, and fresh vegetables will have your taste buds dancing before you even take the first sip. Let’s dive into this delightful bowl of goodness!

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Why This Healthy Chicken Pot Pie Soup Never Fails

Whether you’re facing a busy weeknight or looking for a heartwarming meal to share with family, this Healthy Chicken Pot Pie Soup is your go-to option. It combines convenience and nutrition seamlessly, allowing you to serve a dish that feels indulgent yet is bursting with wholesome ingredients. Plus, it’s a one-pot wonder, saving you on both cleanup and time—a win-win!

Ingredient Breakdown

Here’s what you’ll need:

• 1 Tbsp butter (or dairy-free alternative)
• 5 stalks celery, diced
• 5 carrots, diced
• 1 small yellow onion, diced
• 2 cups unsweetened almond milk (or any milk of choice)
• 2.5 cups chicken or vegetable broth
• 1/4 cup all-purpose flour (substitute gluten-free if necessary)
• 3-4 cups cooked and shredded/diced chicken (approximately 3 chicken breasts)
• 1 cup frozen peas
• 4 cloves garlic, minced
• Salt and freshly ground pepper to taste

Step-by-Step Method

Let’s cook!

1. In a Dutch oven or large pot, add the butter and set to medium heat.
2. Toss in the celery, carrots, onion, minced garlic, and a few cracks of salt and pepper. Cook until the onions are translucent, about 7-8 minutes. Expert tip: Stir occasionally to prevent sticking and enhance flavors.
3. Sprinkle the flour over the vegetables and stir until mixed throughout.
4. Pour in the milk and chicken broth, bringing the soup to a boil.
5. Once boiling, reduce the heat to low and simmer for 15-20 minutes, stirring occasionally to prevent sticking. Expert tip: This simmering will help thicken your soup.
6. When the soup has thickened, add the cooked chicken and peas, continuing to cook on low for another 5 minutes.
7. Taste and adjust with more salt and pepper if desired. For an extra touch, top with shredded cheese if you like.
8. Serve with crackers, toast, grilled cheese, or a fresh salad, or enjoy it as is.

Crock-Pot method:

1. Add butter to a skillet and set to medium heat.
2. Sauté the celery, carrots, onion, and minced garlic with a few shakes of salt and pepper until translucent, about 7-8 minutes.
3. If using cooked chicken, transfer the cooked vegetables, milk, broth, and flour to the Crockpot. If using raw chicken, add it along with everything else except the peas. Stir to combine.
4. Cook on high for 3 hours or low for 6 hours. After cooking, shred the raw chicken if included.
5. Stir in the frozen peas, taste, and adjust seasonings. Garnish with freshly cracked black pepper and fresh parsley if desired.

Healthy Reasons to Love This

Each serving of this soup is around 350 calories, containing approximately 30 grams of protein, 30 grams of carbohydrates, 10 grams of fat, and about 4 grams of fiber! This bowl not only tickles your taste buds but supports your body with lean protein and a variety of veggies. It’s comfort food that nourishes, bringing both satisfaction and nutrition to your table.

Perfect Pairings

To serve this soup, ladle it into warm bowls and garnish with fresh parsley for a pop of color. Pair it with crusty bread or buttery crackers for that traditional pot pie feel, or opt for a crisp side salad during the warmer months. This soup is perfect for those cozy fall evenings but equally delicious any time of year!

How to Store It Right

To keep your soup fresh, store it in an airtight container in the fridge for up to 4 days. If you’d like to freeze it, allow it to cool completely before transferring it to freezer-safe bags or containers. It will freeze well for up to 3 months. Freshness tip: For the best reheating experience, consider freezing in individual portions; simply thaw and reheat for quick meals!

Pro Notes

• Use rotisserie chicken for an even quicker option; shredded store-bought chicken saves cooking time and effort.
• Add a splash of lemon juice just before serving for a burst of freshness that elevates the flavors.
• Consider topping with flaky pastry or puff pastry on cold days for an elevated crust experience.
• Experiment with adding corn or green beans for extra color and nutrients.
• Finish with herbs like thyme or rosemary to deepen the flavor profile.

Seasonal Twists

• Winter Warm-Up: Stir in some diced sweet potatoes for a sweet and savory flavor combination that warms you from the inside out.
• Gourmet Spin: Upgrade with a touch of white wine during the cooking process for a sophisticated depth of flavor.
• Playful Fun: Mix in some diced jalapeños for a spicy kick, or a dollop of sour cream for creaminess!

Lessons from Past Flops

• Undercooked vegetables: Make sure to sauté your veggies until soft; nobody wants crunchy carrots!
• Too thick soup: If your soup comes out thicker than gravy, just add a bit more broth or milk during simmering.
• Lack of seasoning: Don’t shy away from the salt and oil—taste as you go to create a vibrant flavor profile.
• Frozen ingredients: If using frozen chicken, extend cooking time to ensure it’s fully cooked through.
• Too bland: Spice it up! A pinch of paprika or a dash of hot sauce can transform the flavor.

Creative Second-Day Ideas

• Soup-er-Chowder: Blend leftover soup and add some additional cream and crab meat for a seafood chowder twist.
• Pot Pie Casserole: Layer the soup in a baking dish, top with a puff pastry crust, and bake until golden and bubbly for an easy pot pie remix.
• Chicken and Rice Bowl: Serve the leftover soup over rice to create a hearty grain bowl that fills you up just right!

QUICK QUESTIONS

Can I make this soup ahead of time?

Absolutely, you can prepare it a day in advance! Just store it in the fridge and reheat when you’re ready to serve.

What’s the best kind of chicken to use?

Cooked, shredded chicken works best, but you can also use raw chicken—just adjust your cooking times accordingly!

Can I use non-dairy milk?

Yes, unsweetened almond milk or coconut milk are great alternatives for a creamy texture without the dairy.

Can I make this soup in a slow cooker?

Definitely! Follow the instructions for the Crock-Pot method, and savor that slow-cooked flavor with little effort.