When the weather turns chilly and you’re craving something hearty and comforting, nothing beats a bowl of soup. Healthy Chicken Pot Pie Soup is everything you love about traditional chicken pot pie, but in a lighter, guilt-free version. It’s warm, creamy, and packed with wholesome ingredients that nourish your body while satisfying your soul.
Think about the last time you curled up with a warm bowl of soup. Did it feel like a hug in a bowl? That’s what this Healthy Chicken Pot Pie Soup offers—rich flavors, creamy texture, and all the satisfaction of a comfort meal, but without the heavy crust or extra calories. Whether it’s a weeknight dinner, meal prep for the week, or a quick solution for using leftover chicken or turkey, this soup is the perfect choice.
Why You’ll Love This Healthy Chicken Pot Pie Soup
This soup takes everything you adore about the classic chicken pot pie and transforms it into a lighter, more health-conscious dish. It’s:
- Nutritious and filling: Loaded with lean protein, vegetables, and flavorful spices.
- Quick and easy: Perfect for busy weeknights or when you need a meal in under 30 minutes.
- Customizable: You can easily adapt it with your favorite veggies or protein.
- Perfect for leftovers: Got leftover turkey from Thanksgiving or roasted chicken? This is the recipe for you.
Whether you’re a fan of meal prepping, a busy parent, or someone looking to eat healthier, this soup is a game-changer.
Ingredients for Healthy Chicken Pot Pie Soup
Here’s what you’ll need to make this creamy, satisfying soup:
| Ingredient | Quantity |
|---|---|
| Cauliflower florets | 3 cups |
| Dried onion flakes | 1 teaspoon |
| Frozen mixed vegetables (corn, carrots, green beans, peas) | 1 cup |
| Cooked chicken breast or turkey (chopped) | 8 ounces |
| Better than Bouillon chicken base dissolved in hot water (or chicken broth) | 1 cup |
| Nutritional yeast (or grated parmesan cheese) | 2 tablespoons |
| Garlic cloves (crushed) | 2 |
| Olive oil | 2 tablespoons |
| Sage | ¼ teaspoon |
| Thyme | ¼ teaspoon |
| Salt and black pepper | To taste (optional) |
How to Make Healthy Chicken Pot Pie Soup
1. Start with the Cauliflower Base
- Begin by steaming the cauliflower florets until they’re soft, about 8–10 minutes. This will form the creamy base of your soup without the need for heavy cream or flour.
- Once the cauliflower is cooked, blend it with the chicken broth (or dissolved Better than Bouillon chicken base) until smooth. You can use a blender or an immersion blender for this step.
2. Sauté the Aromatics
- In a large pot, heat olive oil over medium heat. Add the crushed garlic and dried onion flakes, and sauté until fragrant, about 2–3 minutes.
- Stir in the sage and thyme to release their flavors.
3. Add the Vegetables
- Toss in the frozen mixed vegetables and sauté for another 3–5 minutes until they begin to soften. The combination of corn, carrots, green beans, and peas adds vibrant color and essential nutrients to the soup.
4. Combine Everything
- Pour the cauliflower puree into the pot with the sautéed vegetables. Stir well to combine.
- Add the chopped cooked chicken or turkey, ensuring it’s evenly distributed throughout the soup.
5. Add Flavor Enhancers
- Stir in the nutritional yeast or grated parmesan cheese for a cheesy, umami flavor.
- Season with salt and black pepper to taste.
6. Simmer and Serve
- Let the soup simmer for 10 minutes to allow the flavors to meld together. If the soup is too thick for your liking, you can thin it out with a little more chicken broth or water.
- Serve hot, garnished with fresh parsley or a sprinkle of parmesan cheese if desired.
Tips for the Best Chicken Pot Pie Soup
- Use fresh ingredients: While frozen vegetables work well, using fresh ones will elevate the flavor even more.
- Adjust the consistency: Blend the cauliflower to your desired thickness. Add more broth for a thinner soup or less for a creamier texture.
- Make it dairy-free: Use nutritional yeast instead of parmesan cheese for a dairy-free option.
- Spice it up: Add a pinch of red pepper flakes or a dash of smoked paprika for an extra kick.
- Meal prep hero: This soup stores beautifully in the fridge for up to 4 days, making it an excellent option for meal prep.
Why Cauliflower is the Perfect Base
Cauliflower is a low-calorie, nutrient-dense vegetable that works wonders as a base for creamy soups. It’s packed with fiber, vitamins, and antioxidants, and its neutral flavor allows it to blend seamlessly with other ingredients. Using cauliflower instead of cream or flour makes this soup lighter while keeping it rich and satisfying.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 15 g |
| Carbohydrates | 12 g |
| Fat | 7 g |
| Fiber | 3 g |
FAQs About Healthy Chicken Pot Pie Soup
1. Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work perfectly in this soup. Just chop them into bite-sized pieces and add them during the sautéing step.
2. Can I make this soup vegetarian?
Absolutely. Substitute the chicken with chickpeas or diced tofu, and use vegetable broth instead of chicken broth.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
4. Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat before serving.
5. What can I use instead of nutritional yeast?
Grated parmesan cheese is a great substitute if you’re not following a dairy-free diet.
6. Can I use rotisserie chicken?
Yes, shredded rotisserie chicken is a convenient option that works wonderfully in this recipe.
Why This Soup is a Game-Changer
Healthy Chicken Pot Pie Soup is more than just a meal—it’s a way to enjoy comfort food without feeling weighed down. The creamy cauliflower base is a smart swap for traditional heavy cream, and the addition of lean chicken and mixed vegetables ensures it’s both filling and nutritious.
Time to Make Your Own Healthy Chicken Pot Pie Soup
Now that you know how easy and delicious this recipe is, it’s time to bring it to life in your kitchen. Grab your ingredients, follow the steps, and enjoy the cozy flavors of this lightened-up classic.
Perfect for family dinners, meal prep, or a quick comfort meal, this soup will quickly become a staple in your recipe collection.
Healthy Chicken Pot Pie Soup: Comfort Food Made Nutritious
Ingredients
- 3 cups Cauliflower florets
- 1 teaspoon Dried onion flakes
- 1 cup Frozen mixed vegetables
- 8 ounces Cooked chicken breast or turkey
- 1 cup Better than Bouillon chicken base or chicken broth
- 2 tablespoons Nutritional yeast or parmesan cheese
- 2, crushed Garlic cloves
- 2 tablespoons Olive oil
- ¼ teaspoon Sage
- ¼ teaspoon Thyme
- Salt and black pepper
Instructions
- Make the Cauliflower Base: Steam 3 cups of cauliflower florets until soft. Blend with 1 cup of chicken broth (or Better than Bouillon dissolved in hot water) until smooth.
- Sauté Aromatics: In a pot, heat 2 tablespoons of olive oil. Sauté 2 crushed garlic cloves and 1 teaspoon of dried onion flakes for 2–3 minutes. Add ¼ teaspoon each of sage and thyme.
- Cook the Vegetables: Add 1 cup of frozen mixed vegetables to the pot. Sauté for 3–5 minutes until slightly tender.
- Combine Ingredients: Pour the cauliflower puree into the pot. Stir in 8 ounces of cooked chicken or turkey and mix well.
- Add Flavor: Stir in 2 tablespoons of nutritional yeast or parmesan cheese. Season with salt and black pepper to taste.
- Simmer and Serve: Let the soup simmer for 10 minutes to meld flavors. Serve hot, garnished with parsley or extra parmesan if desired.