Heart-Healthy Chicken Pot Pie Soup
Experience comfort food reimagined with this Heart-Healthy Chicken Pot Pie Soup—a lighter, nutrient-packed twist on the classic dish that warms both the soul and body. Crafted with lean boneless chicken breasts, vibrant vegetables like carrots, celery, and baby potatoes, and a creamy base made from low-fat milk and whole wheat flour, this soup delivers indulgent flavor without sacrificing health. The infusion of earthy dried thyme and sage, along with freshly chopped parsley, brings an aromatic depth to every spoonful, while frozen peas add a pop of color and texture. Perfect for busy weeknights, this one-pot recipe is ready in just an hour and serves up wholesome goodness for six. Cozy, nourishing, and guilt-free, this chicken pot pie soup is your ultimate comfort food makeover!
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Recipe Information
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 medium, diced carrots
- 3 diced celery stalks
- 4 minced garlic cloves
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 cup frozen peas
- 2 cups, diced baby potatoes
- 2 cups low-fat milk
- 0.25 cup whole wheat flour
- 2 tablespoons, chopped fresh parsley
- 0.5 teaspoon black pepper
- 1 teaspoon salt
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced chicken breasts and cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
Pour in the low-sodium chicken broth and add the diced potatoes, thyme, sage, black pepper, and salt. Bring to a simmer and cook for about 15 minutes until the potatoes are tender.
In a small bowl, whisk together the low-fat milk and whole wheat flour until smooth. Gradually stir this mixture into the soup. Allow the soup to thicken slightly, cooking for another 5 minutes.
Return the cooked chicken to the pot, add the frozen peas, and cook for another 5 minutes until the peas are heated through.
Stir in the fresh parsley, adjust seasoning with additional salt and pepper if needed, and serve hot.
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 4107 mg | 179% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 67.2 g | ||
| Protein | 199.7 g | 399% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1182 mg | 91% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6339 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
