Description

This healthy chicken pot pie soup is a lighter, nourishing twist on the classic comfort food, packed with lean protein, chunky vegetables, and a creamy, silky broth—without the heaviness of traditional pot pie. It’s quick, easy, and perfect for cozy weeknight dinners or meal prep.

Ingredients

Scale

2 tablespoons olive oil (or avocado oil)
1 medium yellow onion, diced
2 large carrots, peeled and chopped
2–3 celery stalks, diced
2–3 cloves garlic, minced
1 medium russet potato, peeled and diced small
2 cups cooked chicken breast or thigh, shredded or diced (about 10 oz; rotisserie chicken works)
4 cups low sodium chicken broth
1 cup frozen peas
3/4 cup corn kernels, fresh or frozen (optional)
1/2 teaspoon dried thyme
1 teaspoon dried parsley
Salt and freshly ground black pepper, to taste
1 cup low-fat milk (2% recommended, but any milk works)
1/4 cup plain Greek yogurt
2 tablespoons all-purpose flour or whole wheat flour (use gluten-free blend if needed)
Optional garnishes: fresh parsley, chives or green onions, freshly cracked black pepper, a squeeze of lemon juice, biscuit crumbles

Instructions

Prep your ingredients: Chop onion, carrots, celery, and potato into small, even pieces. Mince garlic. Shred or dice cooked chicken. (About 10 minutes.)
Sauté the aromatics: In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 6-7 minutes, stirring occasionally, until veggies soften and onion is translucent.
Add garlic and potatoes: Stir in minced garlic and diced potato. Cook for 2 more minutes, until garlic is fragrant. Add a splash of broth if anything sticks.
Pour in broth and season: Add chicken broth, dried thyme, parsley, salt, and pepper. Bring to a gentle boil over medium-high heat. Reduce heat to low, cover, and simmer for 12-15 minutes, or until potatoes and carrots are just tender.
Add chicken, peas, and corn: Stir in shredded chicken, frozen peas, and corn (if using). Simmer uncovered for another 5 minutes to heat through.
Make the creamy mixture: In a small bowl, whisk together flour and milk until smooth. Ladle a bit of hot soup into the milk mixture to temper, then slowly stir into the soup. Cook for 3-4 minutes, stirring often, until soup thickens slightly.
Add Greek yogurt: Remove pot from heat. Stir in Greek yogurt until fully combined. Taste and adjust seasoning. Add more broth or milk if too thick, or simmer longer if too thin.
Optional: For extra creaminess, use an immersion blender to blend 1-2 cups of soup, then stir back in. Do not over-blend.
Finish and serve: Ladle soup into bowls. Top with fresh parsley, chives, extra black pepper, and biscuit crumbles if desired. Serve hot.

Notes

For a dairy-free version, use unsweetened almond or oat milk and coconut yogurt. For gluten-free, use a gluten-free flour blend or cornstarch. Add extra veggies like green beans, mushrooms, or spinach for variety. Soup thickens as it sits; add broth or milk when reheating. Freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: 1 generous bowl (about 1/4 of recipe)
Calories: 260
Sugar: 6
Sodium: 600
Fat: 7
Saturated Fat: 2
Carbohydrates: 28
Fiber: 4
Protein: 22

Keywords: chicken pot pie soup, healthy soup, comfort food, easy dinner, meal prep, creamy chicken soup, one pot, weeknight dinner, gluten free option, dairy free option