Description
This Creamy Healthy Chicken Pot Pie Soup Recipe brings comfort without the guilt. A warm, hearty bowl that tastes like home, perfect for busy weeknights!
Ingredients
Scale
- Base & Veggies:
- 2 cups cooked chicken breast, shredded or diced
- 6 cups low-sodium chicken broth
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 medium Yukon Gold potatoes, peeled and diced
- 1 cup frozen peas
- 1 cup frozen corn
- Creamy Goodness:
- 1 cup milk (2% or whole)
- 1/4 cup all-purpose flour
- 2 tbsp olive oil or butter
- 4 oz light cream cheese, softened
- Flavor Boosters:
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (for garnish)
- Crusty bread or biscuits (for serving)
Instructions
- Prep Your Veggies & Chicken:: First things first, get all your chopping done. Dice the onion, carrots, celery, and potatoes into small, bite-sized pieces. Shred or dice your cooked chicken. This step is a lifesaver, honestly, saves you from frantic chopping later like I’ve done. I like seeing all those vibrant colors lined up, ready to go. You’ll thank yourself for this organized start, believe me.
- Sauté the Aromatics:: In a large pot or Dutch oven, heat a tablespoon of olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until they start to soften and become fragrant. This is where the magic begins, you can really smell those sweet veggies releasing their flavors. Don’t rush this part; it’s the foundation of a flavorful Creamy Healthy Chicken Pot Pie Soup Recipe.
- Build the Roux and Add Broth:: Stir in the minced garlic and cook for another minute until fragrant. Then, sprinkle in the flour and stir constantly for 1-2 minutes to cook out the raw flour taste – this is super important! Slowly whisk in the chicken broth, making sure to scrape up any bits from the bottom of the pot. Watch it thicken slightly; it’s so satisfying to see it come together smoothly, no lumps, please!
- Simmer with Potatoes & Herbs:: Add the diced potatoes, thyme, rosemary, and bay leaf to the pot. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. This is where all those lovely flavors really meld. I always give it a little stir every now and then, just to make sure nothing is sticking. The kitchen starts smelling absolutely heavenly at this point.
- Creamy Healthy Chicken Pot Pie Soup Finishing Touches:: Once the potatoes are tender, remove the bay leaf. Stir in the milk, cooked chicken, and the light cream cheese until the cheese is fully melted and the soup is wonderfully creamy. Add the frozen peas and corn, cooking for just a few minutes until they are heated through. You want them bright and tender, not mushy. I didn’t expect how much I’d love the texture contrast they provide here.
- Season and Serve Your Creamy Healthy Chicken Pot Pie Soup:: Taste the soup and season generously with salt and black pepper to your liking. Remember, broth can vary in saltiness, so adjust as needed. Sometimes I add a little extra pepper for a tiny kick. Ladle the warm, inviting Creamy Healthy Chicken Pot Pie Soup into bowls. A sprinkle of fresh parsley on top adds a lovely fresh touch and makes it look all fancy. Enjoy that comforting bowl, you earned it!