A Cozy Comfort in a Bowl
As the chilly months roll in, there’s nothing quite like a hearty soup to warm up your spirit and nourish your body. Enter Healthy Chicken Pot Pie Soup—a delightful spin on the classic pot pie that captures all the flavors you love but in an easy-to-make soup form. This recipe holds a special place in my heart; it has been my go-to for family gatherings and weeknight dinners alike. Trust me, once you experience the creamy texture and aromatic herbs mingling with tender chicken and fresh vegetables, you’ll understand why this dish deserves a spot on your dinner rotation.
Reasons to Try It
Why choose this recipe? First and foremost, it’s a perfect culmination of health and comfort. With just one pound of chicken breast and a bounty of nutritious veggies, you can create a satisfying meal that the whole family will enjoy. Plus, it checks all the boxes for a busy lifestyle: it’s quick to prepare, budget-friendly, and kid-approved. Whether you’re feeding a crowd or just craving a bowl of warming soup on a cold night, this recipe is versatile enough for any occasion.
“This is the best chicken pot pie soup I’ve ever tasted! Creamy, full of flavor, and so easy to make. My kids devoured it!”
Preparing Healthy Chicken Pot Pie Soup
Making Healthy Chicken Pot Pie Soup is as straightforward as it gets. You’ll start by combining chicken, broth, and a medley of fresh vegetables in either a slow cooker or an Instant Pot. After seasoning, you let the magic happen—slow cooking for hours or cooking under pressure for just a fraction of the time. Once everything is perfectly cooked, simply shred the chicken and stir in coconut milk for that unforgettable creaminess.
Gather These Items
To whip up this delicious soup, you’ll need the following ingredients:
- 1 lb chicken breast
- 4 cups chicken broth
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 onion, diced
- 2 cups potatoes, cubed
- 1 cup coconut milk
- 2 tsp dried thyme
- 2 tsp garlic powder
- Salt and pepper to taste
Feel free to mix and match your vegetables based on what you have on hand, as this recipe is great for using up those odds and ends in your fridge.
Step-by-Step Instructions
- In a slow cooker or Instant Pot, combine the chicken, all the chopped vegetables, and the chicken broth.
- Season the mixture with thyme, garlic powder, salt, and pepper.
- For the slow cooker, set it on low for 6–8 hours. For the Instant Pot, use the soup setting for 20 minutes.
- Once the chicken is cooked, shred it using two forks.
- Stir in the coconut milk until well blended.
- Serve hot and relish your healthy chicken pot pie soup!
Best Ways to Enjoy It
This warm bowl of goodness can be served straight from the pot as a satisfying meal on its own. You might also want to try pairing it with a side of crusty whole-grain bread for dipping or a simple green salad for a refreshing contrast. Feel free to sprinkle some fresh parsley on top for a pop of color!
Storage and Reheating Tips
Leftovers? Yes, please! To keep your Healthy Chicken Pot Pie Soup fresh, store it in an airtight container in the refrigerator for up to 3 days. If you want to extend its life, consider freezing portions. Allow the soup to cool down before portioning it out into freezer-safe containers. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stovetop over low heat.
Helpful Cooking Tips
- For extra flavor, sauté the onions and garlic in a bit of olive oil before adding them to the slow cooker or Instant Pot.
- If you prefer a thicker soup, consider adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and letting it simmer for a bit.
- For a brighter flavor, squeeze a little lemon juice just before serving.
Creative Twists
Feeling adventurous? Here are some variations to keep your meal exciting:
- Swap the coconut milk for heavy cream for a richer soup.
- Add some fresh or frozen peas for a pop of color and sweetness.
- Toss in some spinach or kale at the end of cooking for an extra nutrient boost.
Common Questions
What is the prep time for this dish?
Prep time is about 15 minutes, making it perfect for busy weeknights.
Can I substitute the coconut milk?
Yes, you can use heavy cream or dairy-free alternatives like almond milk if you prefer.
Is this soup freezer-friendly?
Absolutely! Just make sure to cool it completely before freezing. It can be stored for up to 3 months.
With its beautiful combination of flavors and comforting creaminess, this Healthy Chicken Pot Pie Soup is sure to make cold nights feel a little warmer and your dinner table a bit more inviting. Enjoy every spoonful!
Print
Healthy Chicken Pot Pie Soup
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A delightful and healthy spin on the classic chicken pot pie, this creamy soup combines tender chicken with fresh vegetables.
Ingredients
- 1 lb chicken breast
- 4 cups chicken broth
- 2 cups carrots, chopped
- 1 cup celery, chopped
- 1 onion, diced
- 2 cups potatoes, cubed
- 1 cup coconut milk
- 2 tsp dried thyme
- 2 tsp garlic powder
- Salt and pepper to taste
Instructions
- In a slow cooker or Instant Pot, combine the chicken, all the chopped vegetables, and the chicken broth.
- Season the mixture with thyme, garlic powder, salt, and pepper.
- For the slow cooker, set it on low for 6–8 hours. For the Instant Pot, use the soup setting for 20 minutes.
- Once the chicken is cooked, shred it using two forks.
- Stir in the coconut milk until well blended.
- Serve hot and enjoy your healthy chicken pot pie soup!
Notes
Serve with whole-grain bread or a green salad. Great for freezing and storing leftovers.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking / Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 65mg