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Healthy Chicken Pot Pie Soup

A warm and comforting soup that captures the classic flavors of chicken pot pie while keeping it light and nutritious. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded Use rotisserie chicken for convenience.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup potatoes, diced Can substitute with sweet potatoes.
  • 1 onion chopped
  • 4 cups chicken broth Can substitute with vegetable broth.
  • 1 cup unsweetened almond milk Can substitute with any dairy-free milk.
  • 2 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot or a slow cooker, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and diced potatoes. Sauté for about 5-7 minutes until the vegetables start to soften.
  2. Stir in the shredded chicken, chicken broth, almond milk, dried thyme, dried parsley, salt, and pepper. Combine everything well.
  3. If using an Instant Pot, secure the lid and set it to pressure cook on high for 10 minutes. For a slow cooker, cook on low for 6-8 hours. If you're using the stovetop, let it simmer for about 30-40 minutes until the vegetables are tender.
  4. Before serving, give it a good stir and enjoy your hearty, creamy chicken pot pie soup!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It freezes well for up to three months. Thaw overnight before reheating.