Healthy Chicken Pot Pie Soup
A delightful twist on a classic, this hearty soup captures the rich flavors of chicken pot pie in a quick and easy dish, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Healthy
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 1 cup milk or dairy-free alternative
Instructions
- Sauté the onion and garlic in olive oil until translucent, about 3-4 minutes.
- Cook the carrots and celery for about 5 minutes until slightly softened.
- Add the shredded chicken, chicken broth, thyme, and rosemary, then bring to a boil and reduce heat to simmer for 15 minutes.
- Incorporate the frozen peas and season with salt and pepper to taste.
- Thicken if desired by mixing cornstarch with a little cold water and stirring it into the soup.
- Finish by pouring in the milk, stirring until heated through, about 2-3 minutes.
- Serve warm, garnishing with fresh herbs if desired.
Notes
For a lighter version, skip the cornstarch and adjust thickness to your preference. Use rotisserie chicken to save time, and feel free to customize with your favorite vegetables.