There’s something so comforting about a warm bowl of chicken pot pie—but with this Healthy Chicken Pot Pie Soup Recipe, you get all those cozy flavors in a lighter, dairy-free soup form. It’s rich, satisfying, and packed with wholesome ingredients that make me feel good about every spoonful.
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Why You'll Love This Recipe
I’m always looking for recipes that deliver on flavor without weighing you down, and this Healthy Chicken Pot Pie Soup Recipe hits the mark every time. It’s a perfect weeknight meal, especially when you want something hearty and nourishing that you can feel good about.
- Rich, Creamy Texture: Using coconut or almond milk and blending some veggies creates a silky, creamy soup without dairy or heavy cream.
- Wholesome Ingredients: Loaded with fresh vegetables, tender chicken, and warming herbs, it’s as nutritious as it is delicious.
- Easy to Make: Step-by-step cooking with simple ingredients means you can whip it up with minimal fuss, even on busy days.
- Flexible and Customizable: Whether you want to add more veggies or swap the type of milk, this recipe adapts easily to your preferences and diet.
Ingredients & Why They Work
This Healthy Chicken Pot Pie Soup Recipe brings together a balanced mix of fresh veggies, fragrant herbs, and nourishing protein. Each ingredient has a role in the flavor and texture, creating a satisfying and comforting soup you'll want to make often.
- Olive oil: A heart-healthy fat that gently sautés the veggies and brings out their natural sweetness.
- Onion: Adds a foundational savory flavor that deepens as it cooks.
- Carrots: Natural sweetness balances the herbs and broth.
- Celery: Gives that classic subtle crunch and aromatic note we expect in pot pie flavors.
- Baby gold potatoes: They add comforting starchiness and bulk without overwhelming the soup.
- Garlic: A punch of savory depth that you’ll recognize from your favorite comfort foods.
- Salt & Black pepper: Essential seasonings to bring out all the flavors.
- Rosemary, thyme, and sage: These herbs evoke that traditional pot pie taste, with a warm, earthy edge.
- Chicken broth (or bone broth): Using a high-quality broth is key for rich, layered flavor.
- Coconut or almond milk: Gives creaminess without dairy, keeping it Whole30 friendly and light.
- Cooked chicken (cubed): A lean protein that fills you up and soaks up the delicious broth.
- Frozen peas: Their pop of sweetness and color brightens the dish right at the end.
- Fresh parsley or herbs: I love a sprinkle of fresh herbs for a burst of freshness when serving.
Make It Your Way
I like to keep this soup pretty close to the original, but I do sometimes swap in different herbs based on what I have or toss in extra veggies for variety. Feel free to tweak it to fit your pantry or taste buds!
- Variation: I once added chopped mushrooms and swapped baby gold potatoes for sweet potatoes—it gave the soup a subtle sweetness that was a nice twist. You might like that too!
- Dairy Alternative: Coconut milk gives a smooth texture with a slight coconut flavor, which I adore, but almond milk works well if you prefer something milder.
- Make it Spicy: A pinch of red pepper flakes adds unexpected warmth without overpowering the classic pot pie flavors.
Step-by-Step: How I Make Healthy Chicken Pot Pie Soup Recipe
Step 1: Sauté the Vegetables Slowly
I heat olive oil in my Dutch oven over medium heat, then add diced onion, carrots, celery, and potatoes. I cook them gently for 12-15 minutes, stirring occasionally, until the veggies start to soften but still hold their shape. This slow sauté builds tons of flavor as the natural sugars in the veggies start to develop.
Step 2: Build the Flavor Base
Next, I add minced garlic and sprinkle in salt, pepper, rosemary, thyme, and sage. Stirring everything together lets the garlic and herbs wake up in the warm oil—just about a minute of cooking here is perfect.
Step 3: Simmer with Broth
I pour in my favorite quality chicken broth, cover the pot, and bring it all to a gentle simmer over medium-high heat. Lowering the heat to medium, I let it simmer for 10-15 minutes until the potatoes are tender but not mushy. This step softens the veggies perfectly and melds all the flavors.
Step 4: Blend to Thicken
The trick I swear by is scooping out a cup or so of the veggie and broth mixture into a blender with the coconut or almond milk—then blending it smooth before adding it back in. This simple step makes the soup luxuriously creamy, without needing cream or flour.
Step 5: Add Chicken and Peas
Finally, I stir in the cooked chicken and frozen peas, letting them cook for another minute or two just to warm through. A sprinkle of fresh parsley on top and a quick taste test — adjusting salt or herbs if needed — and it’s ready to serve.
Top Tip
What makes this Healthy Chicken Pot Pie Soup Recipe shine is the balance between texture and flavor. From my experience, these tips help you get the best results every time.
- Don’t Rush the Veggies: Sautéing veggies slowly develops a natural sweetness and deeper flavor, which is the foundation of a great soup.
- Blend for Creaminess: Pureeing a portion of the soup creates a creamy texture without dairy; skipping this step makes the soup thinner and less comforting.
- Use Quality Broth: A good chicken or bone broth creates so much of the soup’s flavor base—homemade or store-bought both work, but avoid low-quality broth that tastes bland.
- Adjust Herbs to Taste: Fresh herbs can be more potent than dried; add gradually and taste as you go to avoid overpowering the soup.
How to Serve Healthy Chicken Pot Pie Soup Recipe
Garnishes
I usually top this soup with fresh parsley, sometimes a bit of chopped chives or thyme if I have it on hand. It brightens the bowl and adds a fresh herbal snap that contrasts nicely with the creamy base.
Side Dishes
This soup is hearty enough to stand on its own, but my favorite sides are a crisp green salad with lemon vinaigrette or warm crusty bread for dipping if you’re not strictly Whole30. You could also add roasted Brussels sprouts or a simple cucumber salad for freshness.
Creative Ways to Present
For a special meal, I’ve served this soup in mini Dutch ovens or rustic bread bowls—so fun and charming. Another idea is layering a ladle of soup into individual cups for a cozy appetizer at a dinner party.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it usually stays fresh for about 2-3 days. The flavors deepen over time, so sometimes the second day tastes even better!
Freezing
This soup freezes surprisingly well. I cool it completely before transferring it to freezer-safe containers. When thawed, it may separate a bit, but a quick stir while reheating fixes it right up.
Reheating
I gently reheat leftovers on the stove over low to medium heat, stirring occasionally. This keeps the texture smooth and the chicken tender without overcooking the peas or vegetables.
Frequently Asked Questions:
Yes! This recipe uses canned coconut milk or almond milk instead of dairy cream, making it perfect for those avoiding dairy or following Whole30 guidelines.
It’s best to use cooked chicken to prevent overcooking and maintain tenderness. You can cook chicken breasts or thighs ahead of time or use leftover rotisserie chicken for convenience.
Baby gold potatoes or Yukon gold potatoes work well because they hold their shape during cooking and have a creamy texture. Avoid starchy potatoes like Russets which can break down too much.
You can adapt the recipe for a slow cooker by adding all ingredients except the peas and milk. Cook on low for 6-8 hours, then blend a portion and stir in the milk, peas, and cooked chicken near the end for the last 15 minutes.
Final Thoughts
This Healthy Chicken Pot Pie Soup Recipe has become one of my go-to comfort meals, especially on chilly days when I want something nourishing but not heavy. Cooking it feels like a warm hug from the inside—and I love how easy it is to share with family or friends. Give it a try and you might just find your new favorite soup too!
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Healthy Chicken Pot Pie Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Healthy Chicken Pot Pie Soup is a creamy, dairy-free, and Whole30 compliant soup packed with tender chicken, fresh vegetables, and rich herbs. Perfect for a comforting meal on chilly days, it combines wholesome ingredients and smooth coconut milk for a deliciously satisfying bowl.
Ingredients
Vegetables and Aromatics
- 1 onion, diced
- 1 cup diced carrots (3-4 carrots)
- 1 cup diced celery (2-3 stalks)
- 1 pound baby gold potatoes, quartered or diced (3-4 cups)
- 1 clove garlic, minced
Herbs and Seasonings
- 1 teaspoon salt (more or less, to taste)
- ½-1 teaspoon black pepper
- ¾ teaspoon dried rosemary (or ¾ tablespoon fresh rosemary)
- ¼-1/2 teaspoon dried thyme (or 1-1 ½ teaspoons fresh thyme)
- ¼-1/2 teaspoon dried ground/rubbed sage
Liquids and Fats
- 2-3 tablespoons olive oil (can substitute butter or ghee)
- 3 cups quality chicken stock or broth (bone broth preferred)
- ½ cup canned coconut milk or almond milk (optional)
Proteins and Add-ins
- 12-16 ounces cooked cubed chicken (about 3 cups)
- 1 cup frozen peas
- Fresh parsley or additional herbs, for serving
Instructions
- Cook Veggies: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and potatoes. Cook the vegetables for 12-15 minutes until they are almost fork-tender.
- Build Flavor: Add the minced garlic, salt, black pepper, rosemary, thyme, and sage to the pot. Stir and cook for 1 minute to release the herbs' aromas. Then pour in the chicken broth and cover the pot.
- Simmer: Bring the soup to a gentle simmer over medium-high heat. Once simmering, reduce the heat to medium and simmer for 10-15 minutes until the potatoes are cooked through but still hold their shape.
- Thicken: Carefully remove 1 to 1 ½ cups of the cooked vegetable and broth mixture and transfer it to a high-speed blender. Add the coconut or almond milk, blending until completely smooth. Pour the blended mixture back into the soup pot and stir to combine evenly.
- Finish: Stir in the cooked cubed chicken and frozen peas. Cook for another 1-2 minutes to heat through. Garnish with fresh parsley or additional herbs, then taste and adjust seasoning with extra salt, pepper, or herbs as desired.
- Serve & Store: Serve the soup hot immediately. Store leftovers in an airtight container in the refrigerator for 2-3 days.
Notes
- This soup is dairy-free, Whole30 friendly, and packed with nutritious veggies and proteins.
- Substitute olive oil with butter or ghee for a richer flavor if not avoiding dairy.
- Use bone broth for added nutrition and depth of flavor.
- The coconut or almond milk adds creaminess without dairy; omit if preferred.
- Ensure potatoes remain tender but not mushy for the best texture.
- Fresh herbs at the end elevate the flavor and presentation.
- Leftover soup reheats well on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup soup (⅙ recipe)
- Calories: 288 kcal
- Sugar: 4.4 g
- Sodium: 938.5 mg
- Fat: 11.2 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 6.4 g
- Trans Fat: 0 g
- Carbohydrates: 20.9 g
- Fiber: 4.3 g
- Protein: 26.7 g
- Cholesterol: 55.8 mg
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