Heart-Healthy Chicken Pot Pie Soup

Cozy up with a bowl of this Heart-Healthy Chicken Pot Pie Soup, a comforting yet wholesome twist on the classic comfort food. Packed with lean protein from tender chicken breasts and loaded with nutrient-rich vegetables like carrots, celery, and peas, this creamy soup is thickened with low-fat milk and whole wheat flour, keeping it light and nutritious. Seasoned with fragrant herbs like thyme and sage, it delivers all the indulgent flavors of a traditional chicken pot pie without the heavy crust. Perfect for a chilly evening, this one-pot recipe is easy to prepare in under an hour and makes a satisfying, feel-good meal for the whole family. Enjoy the hearty warmth while staying mindful of your health goals!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.

Step 4

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.

Step 5

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.

Step 6

Return the cooked chicken to the pot, add the frozen peas, and cook for another 5 minutes until the peas are heated through.

Step 7

Stir in the fresh parsley, adjust seasoning with additional salt and pepper if needed, and serve hot.

Nutrition Facts

Serving size	(4087.8g)

Amount per serving	% Daily Value*
Calories	2162.9

Total Fat 60.7g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 2.9g
Cholesterol 424.0mg	0%
Sodium 4106.7mg	0%
Total Carbohydrate 208.9g	0%
Dietary Fiber 38.2g	0%
Total Sugars 67.2g
Protein 199.7g	0%

Vitamin D 224.3IU	0%
Calcium 1181.9mg	0%
Iron 14.7mg	0%
Potassium 6338.8mg	0%

*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.

Source of Calories

Fat: 25.1%

Protein: 36.6%

Carbs: 38.3%