Creamy and comforting, this healthy chicken pot pie soup recipe is guaranteed to be a favorite. Loaded with juicy chicken, tender vegetables, and fluffy potato gnocchi your entire family will fall in love with this dish. Plus, this soup recipe doesn’t have flour or heavy cream, so it’s a touch lighter than traditional pot pie soup.

This recipe post is sponsored by Smart Chicken. I was compensated for my time, however, all opinions are my own.

Healthy Chicken Pot Pie Soup – Healthyish Foods

What’s in this Chicken Pot Pie Soup Recipe

Chicken breasts – For this recipe, I used two, 8-ounce Smart Chicken’s chicken breasts. Simply cube the raw chicken into bite-sized pieces and brown it in the pan. You can also shred the chicken if you prefer.

Butter / Oil – I used salted butter and olive oil in this recipe. This combo prevents the cubed chicken from sticking to the pan and adds some extra flavor to the soup.

Seasoning – For this recipe, I used salt, garlic powder, oregano, black pepper, and fresh thyme. This combination is perfect for this dish. It adds a balanced flavor to the soup.

Cauliflower Florets– Be sure to boil your cauliflower florets until they are tender. Then drain off all excess water and buzz them in a food processor until creamy and smooth, no lumps. This puree will act as the thickener for the soup.

Bone Broth – The best bone broth to use is Smart Chicken’s classic chicken bone broth. It adds a depth of flavor that hard to resist.

Milk – To keep things on the lighter side, I used 2% milk in this recipe instead of heavy cream. It works perfectly and tastes amazing.

Vegetables – For this recipe, I used diced onion, chopped carrots, diced celery, and peas. It’s the perfect combo for pot pie soup. I used matchstick carrots and gave them a rough chop, they worked perfectly.

Potato Gnocchi – The mini store-bought gnocchi work well in this recipe. I like using mini potato gnocchi because the starch from the potato helps thicken the soup. Be sure to boil the gnocchi in a separate pot, drain them, then add them to the soup as directed.

Healthy Chicken Pot Pie Soup – Healthyish Foods

How to make Chicken Pot Pie Soup

Boil two pots of water. One for the cauliflower florets and one for the potato gnocchi.

Once the cauliflower is fork tender, drain off the water and buzz it in a food processor until it is smooth and creamy, no lumps. Set aside.

Cook the gnocchi according to the package. Drain off the water and set it aside.

In a 3.5-quart pot, add butter, olive oil and cubed chicken breasts.

Season with salt, pepper, garlic powder, and oregano.

Once golden brown, add the diced onion, chopped carrots, and diced celery. Stir well.

Once the vegetables have softened, add the bone broth and milk. Stir well.

Add the cauliflower puree to thicken the soup. Stir well.

Add the fresh thyme, peas and potato gnocchi.

Simmer until it reaches your desired thickness. If the soup gets too tight, add more bone broth to thin it back out.

Serve hot and enjoy!

Healthy Chicken Pot Pie Soup – Healthyish Foods

Storage

Store any leftover soup covered in the refrigerator for three to four days. Looking for more lightened up recipes?

Healthy Chicken Pot Pie Soup – Healthyish Foods

Healthy Chicken Pot Pie Soup

Creamy and comforting, this chicken pot pie soup recipe is guaranteed to be a favorite. Loaded with juicy chicken, tender vegetables, and fluffy potato gnocchi your entire family will fall in love with this dish. Plus, this soup recipe doesn’t have flour or heavy cream, so it’s a touch lighter than traditional pot pie soup.
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Ingredients

  • 1 lb. chicken breasts, Smart Chicken brand
  • 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • ½ cup sweet onion
  • ½ cup celery
  • ½ cup carrots, I used matchstick carrots and gave them a rough chop
  • ½ cup English peas
  • 16.9 ounces bone broth, Smart Chicken's classic chicken – one container
  • 1 cup 2% milk
  • 1.5 cups cauliflower florets , about 18 ounces raw cauliflower florets cooked and pureed
  • 16 ounces mini potato gnocchi, store-bought works fine
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 3-4 sprigs fresh thyme

Equipment

  • 2 pasta pots
  • 3.5 quart soup pot
  • colander
  • food processor

Instructions 

  • Boil two pots of water. One for the cauliflower florets and one for the potato gnocchi.
  • Once the cauliflower is fork tender, drain off the water and buzz it in a food processor until it is smooth and creamy, no lumps. Set aside.
  • Cook the gnocchi according to the package. Drain off the water and set it aside.
  • In a 3.5-quart pot, add butter, olive oil and cubed chicken breasts.
  • Season with salt, pepper, garlic powder, and oregano.
  • Once golden brown, add the diced onion, chopped carrots, and diced celery. Stir well.
  • Once the vegetables have softened, add the bone broth and milk. Stir well.
  • Add the cauliflower puree to thicken the soup. Stir well.
  • Add the fresh thyme, peas and potato gnocchi.
  • Simmer until it reaches your desired thickness. If the soup gets too tight, add more bone broth to thin it back out.

Nutrition

Serving: 1serving, Calories: 323kcal, Carbohydrates: 35g, Protein: 25g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 837mg, Potassium: 528mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2122IU, Vitamin C: 20mg, Calcium: 94mg, Iron: 4mg