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The Ultimate Healthy Chicken Pot Pie Soup for a Cozy Night In

This healthy chicken pot pie soup successfully transforms a beloved comfort food classic into a nutritious, weeknight-friendly meal that doesn't sacrifice flavor for health benefits.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs (or breasts for leaner option)
  • 2 tablespoons olive oil or avocado oil
  • 1 large yellow onion, diced (about 2 cups)
  • 3 medium carrots, diced
  • 3 celery stalks, diced
  • 8 ounces mushrooms, sliced (cremini or white button)
  • 4 cloves garlic, minced
  • 1/4 cup whole wheat flour (or gluten-free flour blend)
  • 6 cups low-sodium chicken broth
  • 1 cup unsweetened almond milk (or low-fat milk)
  • 2 medium Yukon Gold potatoes, cubed
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 2 teaspoons fresh thyme (or 1 teaspoon dried)
  • 1 teaspoon dried sage
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Optional: 1/4 cup Greek yogurt for extra creaminess

Method
 

  1. Season chicken thighs generously with salt, pepper, and half the thyme. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken pieces for 4-5 minutes per side until golden brown. Remove chicken and set aside on a plate.
  2. In the same pot, add diced onions, carrots, and celery to the remaining oil and chicken drippings. Sauté for 5-6 minutes until vegetables begin to soften and onions become translucent. Add mushrooms and garlic, cooking for an additional 2-3 minutes until fragrant.
  3. Sprinkle whole wheat flour over the vegetables, stirring constantly for 1-2 minutes to cook out the raw flour taste.
  4. Gradually whisk in chicken broth, ensuring no lumps form. Add almond milk, remaining thyme, sage, and smoked paprika. Bring the mixture to a gentle simmer, stirring occasionally.
  5. Nestle the seared chicken back into the pot along with cubed potatoes. Simmer for 15-20 minutes until chicken is cooked through and potatoes are fork-tender. Remove chicken, shred into bite-sized pieces, and return to pot.
  6. Stir in frozen peas and corn, cooking for 3-4 minutes until heated through. Taste and adjust seasoning with salt and pepper. Remove from heat and stir in fresh parsley and optional Greek yogurt.

Notes

Refrigerate cooled soup in airtight containers for up to 4 days. Freeze portions in freezer-safe containers for up to 3 months. Add a splash of broth or water when reheating to restore consistency.