Description
A healthy twist on classic comfort food, this Chicken and Veggie Pot Pie Soup is rich, creamy, and perfect for chilly days without the guilt.
Ingredients
Scale
- 2 tablespoons avocado oil, olive oil, or butter
- 2 cups chopped onion (about 1 large onion)
- 8 ounces cremini or button mushrooms (stems removed and diced)
- 2 cups diced carrots (about 4 medium)
- 2 cups diced celery (about 4 stalks)
- 2–4 cloves garlic (minced)
- 1.5 teaspoons salt (divided)
- 1 pound thin-skinned potatoes (cut into 1/2-inch dice)
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon poultry seasoning
- Ground black pepper (to taste)
- 3 cups low-sodium chicken or vegetable broth
- 1 cup milk of choice
- 3 tablespoons cornstarch or arrowroot starch
- 2 cups frozen peas
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Heat a large pot over medium-high heat. Add oil and onions, cooking until softened and golden brown, about 2 minutes.
- Add mushrooms, carrots, celery, and garlic. Sprinkle with half a teaspoon of salt and cook for about 5 minutes.
- Add diced potatoes and chicken thighs. Season with remaining salt, poultry seasoning, and black pepper. Pour in the broth and bring to a gentle simmer. Cook for about 15 minutes until chicken is cooked through and potatoes are tender.
- Remove chicken from the pot and shred it with forks. Mix the milk and cornstarch in a small bowl until smooth and stir back into the pot. Bring everything to a boil.
- Stir in frozen peas and lemon juice. Return shredded chicken to the pot and adjust seasoning as needed. Top with fresh parsley before serving.
Notes
For a deeper flavor, add a splash of white wine after sautéing the vegetables. This soup also tastes better the next day as the flavors develop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg