This Healthy Chicken Pot Pie Soup offers the comfort of a traditional pot pie but in a lighter, soupier form. Packed with nutritious ingredients and bursting with flavor, this dish is perfect for a cozy family dinner or meal prep for the week. It transforms the classic pot pie into a nourishing, healthy soup that is sure to please everyone at the table.

Why Make This Recipe

This recipe is not only comforting but also health-conscious. By using fresh vegetables, lean chicken, and substituting heavy cream with almond or coconut milk, you benefit from a lower-calorie and healthier option without sacrificing flavor. Plus, it’s a great way to sneak in some vegetables, making it a wholesome meal for kids and adults alike. The combination of herbs and spices enhances the taste, providing a warm and hearty experience that’s perfect for chilly days.

How to Make Healthy Chicken Pot Pie Soup

Ingredients:

1 lb chicken breast, cooked and shredded
4 cups chicken broth
2 cups cauliflower florets
1 cup carrots, diced
1 cup celery, diced
1 onion, diced
2 cloves garlic, minced
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste
1 cup almond milk or coconut milk
2 tbsp olive oil

Directions:

In an Instant Pot, heat the olive oil and sauté the onion, garlic, carrots, and celery until softened.
Add the shredded chicken, chicken broth, cauliflower, thyme, rosemary, salt, and pepper.
Seal the pot and cook on high pressure for 10 minutes.
Release the pressure, then stir in the almond milk (or coconut milk).
Adjust seasoning if necessary and serve hot.

How to Serve Healthy Chicken Pot Pie Soup

This delightful soup can be served as a standalone meal or paired with a slice of whole grain bread or a fresh green salad for a complete dining experience. For added flair, consider garnishing each bowl with fresh herbs or a dollop of yogurt for creaminess.

How to Store Healthy Chicken Pot Pie Soup

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, place the cooled soup in a freezer-safe container and it should last up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm on the stovetop or microwave, adding a little water or broth if it thickens too much.

Tips to Make Healthy Chicken Pot Pie Soup

For additional flavor, consider adding a splash of white wine while sautéing the vegetables.
Experiment with your favorite vegetables; peas or corn would be great additions.
If you prefer a thicker soup, you can blend a portion of the cauliflower before adding the almond milk.

Variation

You can easily customize this recipe by swapping out the chicken for turkey or using rotisserie chicken for a quicker prep. For a vegetarian version, substitute the chicken with chickpeas or white beans and use vegetable broth instead of chicken broth.

FAQs

Can I use frozen vegetables?
Yes, frozen vegetables work well in this recipe; just be sure to adjust the cooking time slightly if needed as they may require less time to cook.

Is this recipe gluten-free?
Yes, all the ingredients in this Healthy Chicken Pot Pie Soup are gluten-free, making it a great option for those with gluten sensitivities.

How can I make this soup spicier?
For a kick of heat, add some crushed red pepper flakes or a dash of hot sauce when cooking the soup. Adjust according to your spice preference.

Healthy Chicken Pot Pie Soup

This Healthy Chicken Pot Pie Soup offers the comfort of a traditional pot pie in a lighter, soupier form, packed with nutritious ingredients and bursting with flavor.

Prep Time 10

Cook Time 10

Total Time 20

Serving Size servings

Ingredients

Main Ingredients

1 lb chicken breast, cooked and shredded Use rotisserie chicken for quicker prep if desired.
4 cups chicken broth Or substitute vegetable broth for a vegetarian version.
2 cups cauliflower florets
1 cup carrots, diced
1 cup celery, diced
1 onion diced
2 cloves garlic, minced
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste
1 cup almond milk or coconut milk Use almond milk for a vegan option.
2 tbsp olive oil

Instructions

Preparation

In an Instant Pot, heat the olive oil and sauté the onion, garlic, carrots, and celery until softened.
Add the shredded chicken, chicken broth, cauliflower, thyme, rosemary, salt, and pepper.
Seal the pot and cook on high pressure for 10 minutes.
Release the pressure, then stir in the almond milk (or coconut milk).
Adjust seasoning if necessary and serve hot.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For freezing, use a freezer-safe container and it should last up to 3 months. Thaw overnight in the refrigerator and warm on the stovetop or microwave, adding a little water or broth if it thickens too much.