I recently whipped up a delightful Chicken Pot Pie Soup featuring tender chicken, fresh onions, garlic, and hearty carrots. With a splash of coconut milk and the perfect blend of thyme and bay leaf, this recipe fills my kitchen with a rich aroma and a promise of a satisfying, nutritious meal.
I’ve been playing around with different recipes lately and this Healthy Chicken Pot Pie Soup really caught my attention. I decided to whip up this version using boneless, skinless chicken breasts, a little olive oil, and a load of fresh veggies like a large chopped onion, minced garlic, diced celery, sliced carrots and even some diced potatoes.
I love that its cooking method is super flexible—whether you use your slow cooker, Instant Pot or just the stove, its simple yet hearty flavor always comes through. I tossed in a bay leaf, dried thyme, salt and pepper to taste, then slowly simmered everything in low sodium chicken broth until it melded into one rich, creamy broth.
Finishing off with unsweetened coconut milk gave it that smooth, dairy free creaminess that makes it easy to devour. Give it a try if you’re looking for a twist on classic pot recipes that’s both healthy and full of flavor.
Why I Like this Recipe
I love this recipe for a bunch of reasons. First of all, it’s super comforting and always warms me up on a cold day. There’s just something about that hearty mix of chicken, veggies, and coconut milk that makes me feel really cozy.
Also, I like how easy it is to make. Even when I’m tired or busy, I can just toss everything into the pot and have a delicious meal with hardly any fuss.
Another thing is that I really appreciate how flexible it is. I can swap the potatoes for cauliflower if I’m in the mood for a low-carb option, and I can even add in green beans or frozen peas, which keeps things interesting and lets me change it up whenever I want.
Finally, even though it’s dairy free, the coconut milk makes it creamy and rich, so I never feel like I’m missing out on that classic pot pie taste.
Ingredients
- Chicken: It’s a protein powerhouse that makes the soup hearty and filling.
- Olive Oil: Adds flavour and healthy fats, helpin veggies sauté just right.
- Onion: Loaded with vitamins, they give a natural sweetness that balances the broth.
- Garlic: Boosts taste and immunity while lending an aromatic punch to the dish.
- Celery: Offers fiber and a crisp texture with a mild, peppery taste.
- Carrots: Sweet and vitamin-rich, they bring a burst of colour and life.
Ingredient Quantities
- 1.5 lbs boneless, skinless chicken breasts (or thighs if ya prefer)
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 celery stalks, diced
- 3 carrots, peeled and sliced
- 2 medium potatoes, diced (or you can swap with cauliflower florets for a low-carb twist)
- 6 cups low sodium chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup unsweetened coconut milk
- Optional: 1 cup frozen peas or green beans
How to Make this
1. Heat 1 tbsp olive oil in a large pot or your instant pot on the sauté setting.
2. Add the chopped onion and minced garlic, cook for about 3-4 minutes until they get soft.
3. Toss in the diced celery and sliced carrots; stir everything so it mixes well.
4. Place the chicken breasts (or thighs) in the pot and lightly sear them for a couple of minutes on each side.
5. Add the diced potatoes (or cauliflower if you’re doing low-carb), then pour in the 6 cups of low sodium chicken broth.
6. Drop in the bay leaf and sprinkle 1 tsp dried thyme along with a pinch of salt and pepper to taste.
7. Cover the pot and let everything simmer on medium-low heat for around 25-30 minutes until the chicken is cooked through and the veggies are tender.
8. Take the chicken out, shred it with two forks, and then put it back into the pot.
9. Stir in the 1 cup unsweetened coconut milk and, if using, the 1 cup frozen peas or green beans.
10. Let it simmer for another 5 minutes to heat everything up, taste and adjust the seasonings, then serve hot and enjoy your hearty, comforting soup!
Equipment Needed
1. A large pot or an Instant Pot with the sauté setting
2. A sharp chef’s knife
3. A stable cutting board
4. A wooden spoon for stirring
5. Measuring cups and spoons
6. Two forks for shredding the chicken
7. A ladle for serving the soup
FAQ
Healthy Chicken Pot Pie Soup Recipe Substitutions and Variations
- Instead of chicken, you could use turkey breast or firm tofu if you’re lookin for a meatless option.
- If you don’t have olive oil, avocado oil works just as well and adds a subtle flavor.
- Use vegetable broth in place of chicken broth if you want to keep it light or make it vegetarian.
- Not big on coconut milk? Try cashew cream or unsweetened almond milk for a different creaminess.
Pro Tips
1. When you’re sautéing the onions and garlic, make sure to let them get really soft and a bit golden so they build a good base flavour before adding other veggies. It help releases all those tasty bits off the bottom of the pot.
2. Let the chicken sear long enough that it forms a nice browned crust on each side. That extra step gives more depth to the soup and doesn’t hurt if you want a slightly richer taste.
3. Taste as you go, cause things like the coconut milk can mellow out the saltiness. It’s worth adjusting your salt and pepper right at the end so everything blends naturally.
4. If you like your soup a little thicker, try letting it simmer uncovered for a few extra minutes at the end. Just be careful not to leave it too long so you don’t end up with a mushy consistency.
Healthy Chicken Pot Pie Soup Recipe
I recently whipped up a delightful Chicken Pot Pie Soup featuring tender chicken, fresh onions, garlic, and hearty carrots. With a splash of coconut milk and the perfect blend of thyme and bay leaf, this recipe fills my kitchen with a rich aroma and a promise of a satisfying, nutritious meal.
6
servings
250
kcal
Equipment: 1. A large pot or an Instant Pot with the sauté setting
2. A sharp chef’s knife
3. A stable cutting board
4. A wooden spoon for stirring
5. Measuring cups and spoons
6. Two forks for shredding the chicken
7. A ladle for serving the soup
Ingredients
-
1.5 lbs boneless, skinless chicken breasts (or thighs if ya prefer)
-
1 tbsp olive oil
-
1 large onion, chopped
-
3 cloves garlic, minced
-
3 celery stalks, diced
-
3 carrots, peeled and sliced
-
2 medium potatoes, diced (or you can swap with cauliflower florets for a low-carb twist)
-
6 cups low sodium chicken broth
-
1 bay leaf
-
1 tsp dried thyme
-
Salt and pepper to taste
-
1 cup unsweetened coconut milk
-
Optional: 1 cup frozen peas or green beans
Directions
- Heat 1 tbsp olive oil in a large pot or your instant pot on the sauté setting.
- Add the chopped onion and minced garlic, cook for about 3-4 minutes until they get soft.
- Toss in the diced celery and sliced carrots; stir everything so it mixes well.
- Place the chicken breasts (or thighs) in the pot and lightly sear them for a couple of minutes on each side.
- Add the diced potatoes (or cauliflower if you’re doing low-carb), then pour in the 6 cups of low sodium chicken broth.
- Drop in the bay leaf and sprinkle 1 tsp dried thyme along with a pinch of salt and pepper to taste.
- Cover the pot and let everything simmer on medium-low heat for around 25-30 minutes until the chicken is cooked through and the veggies are tender.
- Take the chicken out, shred it with two forks, and then put it back into the pot.
- Stir in the 1 cup unsweetened coconut milk and, if using, the 1 cup frozen peas or green beans.
- Let it simmer for another 5 minutes to heat everything up, taste and adjust the seasonings, then serve hot and enjoy your hearty, comforting soup!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 6
- Calories: 250kcal
- Fat: 8g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated: 1g
- Monounsaturated: 2g
- Cholesterol: 55mg
- Sodium: 550mg
- Potassium: 650mg
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 4g
- Protein: 28g
- Vitamin A: 750IU
- Vitamin C: 10mg
- Calcium: 40mg
- Iron: 1.2mg
