Healthy Chicken Pot Pie Soup

Creamy chicken vegetable soup in white bowls with potatoes, carrots, peas, and herbs.

5 from 1 vote

Healthy Chicken Pot Pie Soup

If you're craving a bowl of soup that's super cozy, delicious and feels like a warm hug- this healthy chicken pot pie soup will be your new go-to!

Prep Time10

Cook Time20

Course: Dinner, Lunch, Lunch Ideas

Keyword: dinner, lunch, lunch idea, lunch prep, soup

Servings:

Calories: 157kcal

Author: Lauren Less

Equipment

1 cutting board
1 knife
1 pot

Ingredients

3 carrots
3 celery stalks
2 large potatoes
1 sweet onion
1 clove garlic
1/2 tsp dill
1/2 tsp rosemary
dash salt
dash pepper
1 cup frozen peas
1 package chicken breasts
1 1/2 cartons chicken broth
1 1/2 cups almond milk or coconut milk

Instructions

Gather your ingredients.
Chop carrots, celery stalks, onion and garlic. Peel and chop potatoes. Cut chicken breast into cubes.
Add vegetables to an oiled instant pot. Add in dill, rosemary, salt and pepper and sauté for 4-5 minutes, or until translucent.
Add in chicken breast and sauté for another 5 minutes.
Pour in chicken broth and pressure cook for 12 minutes.
Stir in almond milk. Pair with your favorite crackers, biscuits or bread and enjoy!

Notes

SLOW COOKER INSTRUCTIONS:

Combine all ingredients in your slow cooker except the milk. Option to sauté the vegetables and chicken beforehand for better flavor. Cook on low for 6-8 hours, or on high for 4-5 hours, or until the chicken is cooked through and the potatoes are tender. Stir in milk!

STOVETOP INSTRUCTIONS:

Add vegetables to an oiled pot and cook over medium heat. Add in dill, rosemary, salt and pepper and sauté for 4-5 minutes, or until translucent. Add in chicken breast and sauté for another 5 minutes. Pour in chicken broth, bring to a simmer, cover and cook on low for 1 hour. Stir in milk!

Nutrition