Healthy Chicken Pot Pie Soup

$To make Healthy Chicken Pot Pie Soup, gather these simple and fresh ingredients: - 1 lb (450g) boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 1 cup frozen peas - 4 cups low-sodium chicken broth - 1 cup unsweetened almond milk - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - ½ teaspoon salt - ¼ teaspoon black pepper - ½ cup whole wheat pastry flour - Fresh parsley for garnish Using fresh ingredients is key. The chicken adds protein, while the veggies bring color and texture. Olive oil helps with cooking and flavor. The herbs add depth, making each spoonful comforting. The almond milk keeps it creamy without being heavy. Make sure to use low-sodium chicken broth. It helps control salt levels. Whole wheat pastry flour thickens the soup while adding fiber. Garnish with parsley for freshness. This soup is not just a meal; it's a warm hug in a bowl. For the full recipe, check out the details above. 1. Cook chicken and set aside In a large pot, heat one tablespoon of olive oil over medium heat. Add one pound of diced chicken breasts. Cook until no longer pink, about five to seven minutes. Remove the chicken and set it aside. 2. Sauté onion and garlic In the same pot, add one medium diced onion and two minced garlic cloves. Sauté until the onion turns translucent, which takes about three to four minutes. 3. Add carrots and celery Next, add three diced carrots and two diced celery stalks. Stir frequently and cook for an additional five minutes until the veggies soften. 1. Incorporate whole wheat pastry flour Sprinkle half a cup of whole wheat pastry flour over the sautéed vegetables. Mix well to coat them. Cook for one more minute to remove the raw taste. 2. Gradually add chicken broth and almond milk Slowly pour in four cups of low-sodium chicken broth and one cup of unsweetened almond milk. Stir constantly to avoid lumps. 3. Return chicken and add herbs and spices Add the cooked chicken back into the pot. Also, include one teaspoon each of dried thyme and dried rosemary. Don’t forget half a teaspoon of salt and a quarter teaspoon of black pepper. Stir in one cup of frozen peas. 1. Bring to boil and simmer Bring the soup to a gentle boil. Then reduce the heat and let it simmer for 20 minutes, or until the veggies are tender and the soup thickens. 2. Adjust seasoning to taste Taste the soup and adjust the seasoning if needed. 3. Serve and garnish Serve hot, garnished with fresh parsley. Enjoy your warm, healthy chicken pot pie soup! You can find the full recipe for more details. - Use a rotisserie chicken for quicker preparation. This saves time and adds great flavor. - Adjust the thickness of the soup to your liking. Add more broth or milk for a thinner soup. Use less for a creamier texture. - Consider low-fat dairy alternatives like oat milk or skim milk. They can make the soup lighter. - Feel free to swap in different vegetables. Try green beans or corn for added crunch and color. - To achieve the perfect creamy texture, mix the flour well with the vegetables before adding liquids. This helps thicken the soup. - If your soup is too thick, add broth or milk to thin it out. For a thicker soup, let it simmer longer to reduce liquid. For the complete cooking guide, check out the Full Recipe. {{image_2}} You can easily make this soup even healthier. Adding leafy greens like spinach or kale boosts nutrition. These greens add vitamins and minerals without changing the taste much. You can stir them in during the last few minutes of cooking. Another option is to use gluten-free flour. This swap works well if you need to avoid gluten. You can use almond flour or a store-bought blend. Both will help thicken your soup while keeping it gluten-free. To make your soup more flavorful, try using different herbs and spices. Fresh thyme or oregano can give your dish a new twist. You might also add a pinch of paprika for some warmth. Experiment with flavors to find what you love best. Incorporating lemon juice is another great idea. Just a squeeze can brighten the dish. It adds a nice contrast to the creamy soup, making it even more tasty. If you want a vegetarian option, chickpeas or lentils are fantastic choices. They add protein and fiber while keeping the soup hearty. Just add them when you return the liquid to the pot. You can also swap the chicken for turkey. This change can give you a different flavor while keeping it lean. Use the same cooking steps as the original recipe. You will enjoy a new take on this comforting soup. For the full recipe, check out Healthy Chicken Pot Pie Soup. Store your Healthy Chicken Pot Pie Soup in the fridge for up to four days. Use airtight containers to keep the soup fresh. Glass or BPA-free plastic containers work well for this. Make sure to let the soup cool before sealing. This helps prevent condensation and keeps it tasty. To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top to allow for expansion. Label each bag or container with the date. For reheating, thaw overnight in the fridge. Reheat on the stove over low heat. Stir often to keep the texture smooth. You can also use a microwave, but stir halfway through for even heating. Making a big batch of this soup is perfect for quick meals. Cook a double recipe and store it in your fridge or freezer. Portion it out for easy lunches. You can pack it in single servings to grab on busy days. This way, you can enjoy a warm, healthy meal without much fuss. You can use the stove or the microwave. The stove is my favorite choice. Just pour the soup into a pot. Heat it over low heat, stirring often. This helps keep the soup creamy. If using a microwave, place the soup in a safe bowl. Heat it in short bursts, stirring in between. This ensures even heating and prevents splatters. Yes, you can make this soup ahead of time. It tastes even better the next day! After cooking, let the soup cool down. Store it in an airtight container in the fridge. It lasts for about three days. You can also freeze it for longer storage. Just make sure to leave some space in the container for expansion. You can easily adjust this recipe for dietary needs. Here are some common swaps: - For dairy-free, use coconut milk instead of almond milk. - If you need gluten-free, swap whole wheat flour with a gluten-free blend. - For low-sodium diets, choose low-sodium chicken broth or make your own. - You can also add more veggies to increase fiber and nutrients. This blog post covered a delicious chicken soup recipe. I shared ingredients, steps, and tips to help you make it. Remember, you can swap ingredients for different tastes and textures. Store the soup easily in the fridge or freezer for quick meals. Explore variations for healthier options or different flavors. Cooking is about creativity and fun, so enjoy your time in the kitchen. Make this soup yours and share it with friends!$

Warm up with this deliciously comforting Healthy Chicken Pot Pie Soup that’s packed with flavor and nutrition. Made with tender chicken, fresh vegetables, and savory herbs, this easy recipe is perfect for weeknight dinners. In just 45 minutes, you can whip up a bowl of creamy goodness that the whole family will love. Click through to discover the full recipe and enjoy a wholesome meal today!

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Ingredients

1 lb (450g) boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 cup frozen peas

4 cups low-sodium chicken broth

1 cup unsweetened almond milk (or any milk of choice)

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

½ cup whole wheat pastry flour (or regular whole wheat flour)

Fresh parsley for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add the diced chicken breasts and cook until they are no longer pink, about 5-7 minutes. Remove chicken from the pot and set aside.

In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

Add the carrots and celery to the pot, stirring frequently. Cook for another 5 minutes until the veggies begin to soften.

Sprinkle the whole wheat pastry flour over the vegetables and mix well to coat. Cook for an additional minute to take the raw taste out of the flour.

Gradually pour in the chicken broth and almond milk, stirring constantly to avoid lumps.

Add the cooked chicken back to the pot, along with the dried thyme, dried rosemary, salt, black pepper, and frozen peas. Stir well to combine.

Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender and the soup has thickened slightly.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6