Healthy Chicken Pot Pie Soup

Warm up your kitchen with a cozy bowl of Healthy Chicken Pot Pie Soup. This delightful recipe combines all the classic flavors of chicken pot pie with the simplicity of soup, making it a nourishing choice for any day of the week. It’s comforting, hearty, and perfect for sharing with family and friends.

Why make this recipe

This Healthy Chicken Pot Pie Soup is a fantastic option for those looking to enjoy a nutritious meal without the guilt. It’s packed with veggies and lean protein while still delivering a rich, creamy texture thanks to coconut milk. Plus, it’s adaptable to either your Instant Pot or slow cooker, giving you flexibility in how you prepare it.

Ingredients

• 1 lb chicken breast, cubed
• 2 cups chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, diced
• 2 cups potatoes, diced
• 1 cup coconut milk (or other dairy-free alternative)
• 2 tsp dried thyme
• 2 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 tbsp cornstarch (optional, for thickening)
• Fresh parsley for garnish

How to make it

1. In the Instant Pot, set to sauté mode and heat olive oil. Add onion, carrots, and celery; sauté until softened.
2. Add cubed chicken and cook until lightly browned.
3. Stir in diced potatoes, chicken broth, coconut milk, thyme, rosemary, salt, and pepper.
4. Secure the lid of the Instant Pot and set it to high pressure for 10 minutes.
5. If using a slow cooker, combine all ingredients and cook on low for 6-8 hours.
6. After cooking, if you want to thicken the soup, mix cornstarch with a little water and stir into the soup, cooking on sauté until thickened.
7. Garnish with fresh parsley and serve hot.

How to serve it

Serve this soup hot, garnished with a sprinkle of fresh parsley for a touch of color. It pairs beautifully with crusty bread or a simple green salad for a complete meal.

How to store it

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the soup in individual portions. It can be kept in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Helpful tips

• If you prefer a chunkier soup, cut your vegetables into larger pieces.
• Feel free to adjust the seasonings according to your taste; a little extra thyme or rosemary can enhance the flavor.
• For added nutrition, consider tossing in some leafy greens like spinach or kale towards the end of cooking.

Optional variations

• Add frozen peas or corn for extra texture and sweetness.
• Swap out chicken for turkey or a plant-based protein for a vegetarian option.
• Use a different dairy-free milk if coconut milk isn’t to your liking.

Frequently asked questions

Can I use leftover chicken for this recipe?
Yes, leftover cooked chicken can be a great time-saver! Just add it during the last few minutes of cooking to heat through.

Is this soup gluten-free?
Yes, the ingredients used in this recipe are gluten-free. Just ensure that your chicken broth and cornstarch are labeled gluten-free as well.

Can I make this soup in advance?
Absolutely! This soup can be made ahead of time and stored in the fridge or freezer. Just give it a good stir and reheat when you’re ready to enjoy.

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