Easy Chicken Pot Pie Soup – Comfort in a Bowl

This Chicken Pot Pie Soup takes the rich, comforting flavors of a classic chicken pot pie and transforms them into a creamy, soup version that’s lighter yet just as satisfying. Packed with tender chicken, vegetables, and a creamy base, this soup is perfect for a cozy dinner and feels just like a warm hug in a bowl.

Why You’ll Love This Recipe

Classic Comfort: All the classic flavors of chicken pot pie in soup form.
Lighter & Healthier: Uses lean chicken, low-fat milk, and plenty of veggies to keep it light.
Rich & Creamy: The creamy base gives you that indulgent texture you love.
Perfect for Meal Prep: Easy to make in bulk and store for quick meals throughout the week.

Ingredients

For the Soup:

• 1 lb boneless, skinless chicken breast or thighs, diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 1/2 cups low-fat milk
• 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
• 2 medium potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

For the Thickening:

• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

Cook the Chicken:

• Heat olive oil in a large pot over medium heat.
• Add the diced chicken breast and cook until browned and cooked through, about 5-7 minutes.
• Remove the chicken from the pot and set aside.

Sauté the Vegetables:

• In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes, or until softened and fragrant.

Add Broth & Potatoes:

• Add the chicken broth, low-fat milk, and diced potatoes to the pot.
• Bring the soup to a boil, then reduce the heat to low and simmer for 10-12 minutes, or until the potatoes are tender.

Thicken the Soup:

• In a small bowl, mix the cornstarch and water together to form a slurry.
• Stir the slurry into the soup and cook for an additional 2-3 minutes, or until the soup thickens.

Add Chicken & Vegetables:

• Add the cooked chicken and frozen vegetables to the soup.
• Stir in the thyme, rosemary, salt, and pepper.
• Simmer for another 5 minutes, or until everything is heated through and well combined.

Serve & Enjoy:

• Serve the soup hot with a sprinkle of fresh herbs or a slice of whole-grain bread on the side.

Nutritional Information (Per Serving, Approximate)

• Calories: 280
• Carbs: 30g
• Protein: 27g
• Fat: 8g
• Fiber: 4g
• Sugar: 4g

Tips for Success

• Use Rotisserie Chicken: For a quicker option, swap the diced chicken for rotisserie chicken.
• Make It Even Creamier: Add a small amount of light cream cheese or Greek yogurt for an extra creamy texture.
• Add More Veggies: Feel free to throw in extra vegetables like spinach, zucchini, or green beans for added nutrition.
• Thicken It More: For a thicker soup, add a bit more cornstarch slurry.

Why This Recipe Works

• Comforting & Creamy: This soup has all the comfort of a chicken pot pie but is lighter without sacrificing flavor.
• Packed with Protein: The chicken provides a healthy dose of protein, while the veggies add fiber and nutrients.
• Easy to Make: With simple ingredients and quick steps, this soup is a breeze to prepare.

This Chicken Pot Pie Soup offers all the warmth and comfort of the traditional dish in a lighter, more convenient soup form. It’s perfect for cold nights, meal prep, or whenever you’re craving something hearty and satisfying!