Healthy Chicken Pot Pie Soup
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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 call for flour or heavy cream, so it’s a touch lighter than traditional pot pie soup.
Table of Contents
Why You’ll Love This Recipe
- Light yet satisfying. This chicken pot pie soup has the flavors you love so much but in a lightened up form.
- Easy to make. Follow a few simple steps and you’ll be enjoying soup throughout the week.
- Cozy and comforting. Warm up a big bowl of this soup and you’ll feel warm and cozy all over.
- Perfect for meal prep. Enjoy for lunch, dinner or as a quick and healthy snack.
Recipe Ingredients
- Chicken – 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.
- Fats – 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 / Herbs – For this recipe, I used kosher salt, garlic powder, oregano, cracked black pepper, and fresh thyme. This combination is perfect for this dish. It adds a balanced flavor to the soup.
- Cauliflower Florets – 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.
- Broth – I love using chicken bone broth for this recipe but low sodium chicken stock works well too. Bone broth in known to add more collagen and nutrients.
- 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.
How to Make Chicken Pot Pie Soup
- Boil two pots of water. One for the cauliflower florets and one for the potato gnocchi.
- Boil the florets. 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. Option to drizzle with a touch of olive oil to prevent sticking.
- In a 3.5-quart pot, add butter, olive oil and cubed chicken breasts. Season with kosher salt, cracked black pepper, garlic powder, and dried oregano. Once golden brown, add the diced onion, chopped carrots, diced celery and fresh thyme sprigs. Stir well.
- Once the vegetables have softened, deglaze the pan with broth. Once it reduces, add the milk. Next, add the cauliflower puree to thicken the soup. Stir well. Add the fresh peas and potato gnocchi. Simmer until it reaches your desired thickness and temperature. If the soup gets too thick, add more broth to thin it back out. Serve hot and enjoy!
Storage
- Store any leftover soup covered in the refrigerator for three to four days. Reheat in the microwave or in a pan until warmed through.
Frequently Asked Questions
Can I skip the gnocchi?
Yes! You can skip the gnocchi all together.
How long will this soup last?
This soup will last up to 5 days covered in an airtight container and stored in the refrigerator.
Other Chicken Recipes to Consider Trying
Healthy Chicken Pot Pie Soup
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.
Equipment
- 2 pots
- 1 3.5 quart soup pot
- 1 colander
- 1 food processor
Ingredients
- 1 lb. chicken breasts, Smart Chicken brand, cubed or shredded
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- kosher salt, to taste
- cracked black pepper, to taste
- 3-4 sprigs fresh thyme
- ½ cup sweet onion, finely diced
- ½ cup celery, finely diced
- ½ cup carrots, finely diced
- ½ cup English peas
- 16.9 ounces low sodium chicken broth, or bone broth
- 1 cup 2% milk
- 1.5 cups cauliflower florets, about 18 ounces raw cauliflower florets boiled, drained and pureed
- 16 ounces mini potato gnocchi, store-bought works fine, cook according to package
Instructions
- Boil two pots of water. One for the cauliflower florets and one for the potato gnocchi.Boil the florets. 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. Option to drizzle with a touch of olive oil to prevent sticking.
- In a 3.5-quart pot, add butter, olive oil and cubed chicken breasts. Season with kosher salt, cracked black pepper, garlic powder, and dried oregano. Once golden brown, add the diced onion, chopped carrots, diced celery and fresh thyme sprigs. Stir well.
- Once the vegetables have softened, deglaze the pan with broth. Once it reduces, add the milk. Next, add the cauliflower puree to thicken the soup. Stir well. Add the fresh peas and potato gnocchi. Simmer until it reaches your desired thickness and temperature. If the soup gets too thick, add more broth to thin it back out. Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to five days.
Nutrition
Serving: 1serving or 1/6th of the entire pot of soup, Calories: 322kcal, Carbohydrates: 34g, Protein: 25g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 62mg, Sodium: 446mg, Potassium: 522mg, Fiber: 4g, Sugar: 4g, Vitamin A: 2121IU, Vitamin C: 20mg, Calcium: 93mg, Iron: 4mg
2 Comments on “Healthy Chicken Pot Pie Soup”
Super flavorful 10/10! A light but filling dish that’s now in my rotation! Easy to make, store and pack for weekly lunches.
This reminded me of a recipe my grandma made a long time ago. I made it last night for my family and everyone raved about it. I will definitely be making it again.