Go Back
–+ servings

Healthy Chicken Pot Pie Soup

Please rate us
A comforting and healthy twist on traditional chicken pot pie, this soup is packed with protein and vegetables, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded
  • 1 tablespoon olive oil for sautéing
  • 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)

Method
 

Preparation
  1. In your instant pot, crockpot, or a pot on the stove, heat the olive oil over medium heat.
  2. Add the diced onion, carrots, and celery, then sauté for 5-7 minutes until the veggies are softened.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Toss in the shredded chicken, chicken broth, green peas, thyme, rosemary, salt, and pepper.
Cooking
  1. For the instant pot: Seal the lid and cook on high pressure for 10 minutes.
  2. For crockpot: Cook on low for 6-8 hours.
  3. For stovetop: Simmer for 30-40 minutes or until the vegetables are tender.
  4. If desired, stir in the coconut milk right before serving for a touch of creaminess.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 32gFat: 12gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 4g

Notes

Serve in rustic bowls with whole-grain bread for dipping. You can also add flaky pastry squares for a pot pie feel. To store, keep leftovers in an airtight container in the fridge for 3-4 days. Can be frozen for up to 3 months.
Tried this recipe?Let us know how it was!