Healthy Chicken Pot Pie Soup
Indulge in Comfort with Healthy Chicken Pot Pie Soup
I stumbled upon the recipe for Healthy Chicken Pot Pie Soup during a chilly evening when I craved something warm and nourishing. As a fan of hearty meals, this soup stood out not only for its comforting flavors but also for its healthy twist. Imagine the delightful taste of traditional chicken pot pie, but in a soothing soup form that’s both light and satisfying. Perfect for a cozy weeknight dinner or a family gathering, this dish is sure to become a staple in your kitchen.
Why You’ll Love This Dish
This comforting soup combines all the goodness of chicken pot pie but is much quicker and lighter, making it an ideal choice for busy weeknights. It’s packed with protein and vegetables, while still being gentle on the waistline—what more could you want? Plus, it’s incredibly versatile! Whether you’re warming up on a cold day or looking for an easy meal prep option, this soup delivers.
“This soup is a revelation! It’s hearty, healthy, and my kids can’t get enough of it. I love knowing I’m serving them a wholesome meal.” — Sarah T.
Preparing Healthy Chicken Pot Pie Soup
Making Healthy Chicken Pot Pie Soup is a straightforward process that doesn’t require advanced cooking skills. You’ll sauté some aromatic veggies, combine everything, and cook until tender. This recipe covers three different methods of preparation: the instant pot, crockpot, or good old-fashioned stovetop, making it accessible to everyone regardless of their kitchen setup.
What You’ll Need
To whip up this delectable soup, gather the following ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup green peas
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1 cup coconut milk (optional for creaminess)
Feel free to swap out the chicken for another protein like turkey or even go meatless by using chickpeas.
Step-by-Step Instructions
- In your instant pot, crockpot, or a pot on the stove, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery, then sauté for 5-7 minutes until the veggies are softened.
- Stir in the minced garlic and cook for an additional minute.
- Toss in the shredded chicken, chicken broth, green peas, thyme, rosemary, salt, and pepper.
- For the instant pot: Seal the lid and cook on high pressure for 10 minutes.
For crockpot: Cook on low for 6-8 hours.
For stovetop: Simmer for 30-40 minutes or until the vegetables are tender. - If desired, stir in the coconut milk right before serving for a touch of creaminess.
Best Ways to Enjoy It
Once your Healthy Chicken Pot Pie Soup is ready, consider serving it in rustic bowls with some freshly baked whole-grain bread for dipping. You could also pair it with a light salad to balance the meal. For a fun twist, drop in some flaky pastry squares just before serving to mimic that traditional pot pie feel.
Keeping Leftovers Fresh
This soup can easily be stored for later enjoyment. To keep your leftovers tasting their best, transfer any unused soup to an airtight container and refrigerate. It will stay fresh for up to 3-4 days. If you’d like to freeze it, let it cool completely, then freeze in portion-sized containers for up to 3 months.
Reheating Instructions
To reheat, simply warm the soup on the stovetop over medium heat until heated through. If it’s too thick after being refrigerated or frozen, add a splash of chicken broth to reach your desired consistency.
Helpful Cooking Tips
- Don’t rush the sautéing process; it enhances the flavor of the vegetables, adding depth to the soup.
- For an extra flavor dimension, consider searing the chicken before shredding it and adding it to the soup.
- Adjust the herbs to suit your taste—Italian seasoning or sage can be delightful alternatives.
Creative Twists
Feeling adventurous? Here are a few variations to switch things up:
- Add spicy kick: Toss in a dash of cayenne or crushed red pepper flakes for heat.
- Swap the protein: Substitute chicken with tofu or a mix of beans for a wonderful vegetarian version.
- Change the greens: Instead of peas, try spinach or kale for a different nutritional punch.
Your Questions Answered
How long does this soup take to prepare?
From start to finish, you can expect to spend about 40 minutes with the stove method, while instant pot fans will have it ready in about 20 minutes.
Can I make this soup dairy-free?
Absolutely! The coconut milk is an excellent alternative for a creamy texture without any dairy.
What’s the best way to freeze this soup?
Ensure the soup is cooled completely, then ladle it into freezer-safe containers, leaving some room for expansion. When you’re ready to eat, thaw it overnight in the refrigerator before reheating.
Is it possible to use frozen vegetables?
Definitely! Frozen vegetables can save time and still provide great flavor and nutrition. Just add them towards the end of the cooking time to maintain some texture.
Dive into this Healthy Chicken Pot Pie Soup, and you’ll find yourself enjoying the warm, nostalgic flavors you love—without the guilt. Give it a try, and let your taste buds revel in the joy!
Healthy Chicken Pot Pie Soup
Ingredients
Method
- In your instant pot, crockpot, or a pot on the stove, heat the olive oil over medium heat.
- Add the diced onion, carrots, and celery, then sauté for 5-7 minutes until the veggies are softened.
- Stir in the minced garlic and cook for an additional minute.
- Toss in the shredded chicken, chicken broth, green peas, thyme, rosemary, salt, and pepper.
- For the instant pot: Seal the lid and cook on high pressure for 10 minutes.
- For crockpot: Cook on low for 6-8 hours.
- For stovetop: Simmer for 30-40 minutes or until the vegetables are tender.
- If desired, stir in the coconut milk right before serving for a touch of creaminess.
