Healthy Chicken Pot Pie Soup Recipe

I love this chicken pot pie soup because it’s the ultimate comfort food, mixing tender chicken, vibrant veggies, and a creamy almond milk base for a hearty yet light bowl of goodness. Every bite feels like a warm hug that makes my day a bit brighter while keeping it fresh and delicious.

I’m excited to share my Healthy Chicken Pot Pie Soup recipe thats a real comfort meal. This hearty soup is made using either an Instant Pot, crockpot or stovetop, making it really flexible for any busy cook.

I use 1.5 lbs of boneless, skinless chicken breasts or thighs which gives a great protein boost. The recipe is straightforward and packed with nutritious vegetables like a diced medium yellow onion, 3 cloves minced garlic, 3 sliced carrots, and 3 chopped celery stalks.

If you need a heartier bite, add a medium peeled and cubed potato. Then, I simmer everything in 6 cups low-sodium chicken broth with a cup of unsweetened almond milk, 2 bay leaves, and 1/2 tsp dried thyme.

A sprinkle of salt and pepper and a cup of frozen peas rounds out the dish, bringing both flavor and nutritional value without any dairy. Its a perfect example of a healthy, easy soup recipe that even beginner cooks can nail.

Why I Like this Recipe

I really like this recipe because it’s super comforting and makes me feel like I’m eating a warm hug on a cold day. I also love that its dairy free yet still creamy, which is great since I’m always trying to eat healthier. Another thing is that I can easily make it in my instant pot or on the stove, so it’s convenient no matter what day it is. Plus, the mix of tender chicken and crisp veggies just makes the dish so satisfying and full of flavor.

Ingredients

• Chicken provides lean protein that fuel muscles and gives lasting energy.
• Olive oil adds healthy fats and a rich flavor that mixes well with veggies.
• Onions supply fiber and a natural sweetness when they are properly cooked.
• Carrots bring slight sweetness, essential vitamins, and vibrant color to the dish.
• Celery adds crunch and a savory earthy flavor plus extra fiber for digestion.
• Potato, although optional, offers starchy carbohydrates that thicken the soup nicely.
• Almond milk gives creaminess, a dairy free substitute that keeps the recipe light.
• Peas are a good source of protein and fiber, brightening up the dish with their color.

Ingredient Quantities

• 1.5 lbs boneless, skinless chicken breasts or thighs, roughly chopped
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced into rounds
• 3 stalks celery, chopped
• 1 medium potato, peeled and cubed (optional for extra body)
• 6 cups low-sodium chicken broth
• 1 cup unsweetened almond milk (or coconut milk if you prefer a richer taste)
• 2 bay leaves
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 cup frozen peas

How to Make this

1. Heat the olive oil in a large pot or your instant pot in sauté mode. Add the diced onion and minced garlic and cook them until they start to turn soft, about 2-3 minutes.

2. Toss in the chopped chicken and cook until it gets a little browned on all sides.

3. Add the sliced carrots, chopped celery, and if you’re using it, the cubed potato for extra body.

4. Pour in the low-sodium chicken broth and unsweetened almond milk (or coconut milk if you want that richer flavor), then stir in the bay leaves and dried thyme.

5. Season the mixture with salt and pepper, then bring everything to a simmer.

6. If you’re cooking on the stove, reduce the heat and let it simmer for about 15-20 minutes till the chicken is cooked and the vegetables are tender; if you’re using your instant pot, set it on high pressure for about 10 minutes with a natural release.

7. Stir in the frozen peas and let the soup simmer for another 3-5 minutes until they are heated through.

8. Give the soup a final taste and adjust with more salt and pepper if needed.

9. Remove the bay leaves and serve the soup warm.

10. Enjoy a bowl of comforting, creamy, and hearty chicken pot pie soup that’s totally dairy free and perfect for any day!

Equipment Needed

1. A large pot or an Instant Pot
2. A chef’s knife
3. A cutting board
4. Measuring cups and spoons
5. A wooden spoon or spatula
6. A ladle
7. A stove (if not using an Instant Pot)

FAQ

Healthy Chicken Pot Pie Soup Recipe Substitutions and Variations

• If you dont have chicken breasts, you can use turkey or lean pork which work pretty well in soups.
• If olive oil isn’t available, try using avocado oil or even coconut oil for a slightly different flavor.
• Instead of unsweetened almond milk, you can use soy milk or oat milk as long as it’s unsweetened to keep it light.
• If you want extra crunch instead of frozen peas, some frozen green beans or even corn kernels can be a good swap.

Pro Tips

1. Browning the chicken a bit longer before adding the broth really amps up the flavor so don’t rush this step even if you’re in a hurry
2. Try adding the potato if you want a thicker soup and richer consistency, but keep in mind that it can make the broth heavier so adjust the amount of liquid if needed
3. Season as you go and taste along the way; sometimes a little extra salt or pepper at the end makes all the difference
4. Add the frozen peas right at the very end so they stay bright and don’t mush up in the hot soup, keeping each bite fresh and slightly crunchy