CHICKEN POT PIE SOUP

Chicken pot pie is such a delicious comfort food and is loved by everyone in my family. So I wanted to make a version that was healthy and packed with vegetables but still had the flavor of a traditional pot pie. I prefer to eat this as a soup because the filling of a chicken pot pie is my favorite part of the dish. This version is made with carrots, red potatoes, onions, garlic, celery and peas so it is very nutrient dense and has a variety of vitamins and minerals.

I left out the heavy cream and added plain Greek yogurt for the creaminess. I’ve said this in other posts but find a Greek yogurt that isn’t tangy because you don’t want it to overpower the soup. I like Greek God’s brand. Any cooked chicken will work but I like rotisserie chicken because it is really flavorful and really easy. Find chicken that is free of antibiotics, steroids and added hormones. I also recommend using organic milk for this recipe.

CHICKEN POT PIE SOUP

serves 6

INGREDIENTS

  • 4 tbsp olive oil
  • 1 medium sweet onion
  • 2 cups diced red potatoes (about 5 baby red potatoes)
  • 1 cup diced carrots (about 3)
  • 3 cloves garlic
  • 1/4 cup flour, whole wheat
  • 1/4 tsp dried basil
  • 1 tbsp dried celery flakes
  • 1/4 tsp dried thyme
  • 2 tsp salt
  • 2 cups chicken stock
  • 1 cup plain Greek yogurt
  • 2 cups 1% organic milk
  • 1 cup frozen peas, thawed
  • 2 cups diced rotisserie chicken breasts (organic)

METHOD

Prepare the vegetables: Remove peas from freezer and allow them to thaw. Peel and mince onion. Wash red potatoes and cut into small, bite-sized pieces – about 1/2 inch squared. Peel carrots, remove stem and dice into small 1/2 inch pieces. Peel and mince garlic cloves.

In a large stock pot over medium heat, add olive oil, potatoes, carrots and onion. Stir the vegetables to evenly coat them with olive oil. Cook on medium for about 8 minutes stirring occasionally so the onions don’t burn or stick to the bottom of the pan. Add garlic, basil, thyme, celery flakes, salt and cook one minute. Add flour and cook one more minute, mixing well. Whisk in chicken stock, yogurt and milk making sure you don’t have any lumps. Stir in peas and chicken. When the mixture comes to a soft boil, turn heat to simmer and cook for 15-20 minutes or until potatoes are soft and soup is thick. Stir occasionally and scrape the bottom of the pan a few times to prevent vegetables from sticking.

Serve with whole grain tortilla chips or whole grain ciabatta bread. Add more salt if needed.

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