Chicken Pot Pie Soup - Easy Clean Healthy Recipe For Dinner

There’s just something magical about a bowl of chicken pot pie vibes without the heavy crust, flour, or dairy overload. Cozy? Check. Creamy? Absolutely. Easy enough for a busy weeknight? Big yes. This Chicken Pot Pie Soup is basically comfort food wearing sweatpants—relaxed, satisfying, and still kind of impressive.

All the classic flavors you love—tender chicken, hearty potatoes, cozy veggies—show up loud and proud, but in a lighter, healthier way. Think rich and creamy without actual cream (IMO, that’s the best flex). Whether you’re using your Instant Pot, crockpot, or the stovetop, this soup keeps things simple while delivering that nostalgic, spoon-hugging goodness. It’s the kind of Feel Good Soup that makes you want seconds… and maybe thirds.

What really sets this apart? Protein power. With 30g of protein per serving, this isn’t one of those soups that leaves you rummaging for snacks an hour later. It’s hearty, filling, and totally qualifies as one of those Healthy Filling Soup Recipes you’ll come back to on repeat—especially for Clean Monday Meals or chilly evenings when you want dinner to basically cook itself.

Short on time? Use cooked chicken and speed things up like a pro. Leftover chicken, rotisserie chicken, or shredded chicken from the Instant Pot all work beautifully. Cut Yukon gold potatoes into mixed sizes so you can pull out the big pieces for blending—easy trick, big payoff. And FYI, warming your chicken broth first helps everything cook faster (small step, major win).

This soup checks all the boxes: Healthy Soups For Dinner, Vegetable And Chicken Soup, Healthy Soup Chicken, and even Diy Soup Recipes fans will love it. It’s a Chicken Pot Pie Recipe Healthy enough for weeknights but cozy enough to feel special. Simple, satisfying, and seriously comforting—aka your new favorite Simple Healthy Soup.

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Chicken Pot Pie Soup - Easy Clean Healthy Recipe For Dinner

Prep: 20 minutes Cook: 30 minutes Total: 50 minutes Yield: Serves 4 Category: Soup Author: Aleda

This lighter Chicken Pot Pie Soup brings all the cozy, nostalgic flavors you crave—without the heaviness. It’s creamy (no cream required), hearty, and surprisingly wholesome. Whether you use an Instant Pot, slow cooker, or the stovetop, this soup fits right into busy schedules while still delivering serious comfort.

Ingredients

• 2 Tbsp olive oil
• 1 lb boneless, skinless chicken breasts (about 2 large)
• 1 cup diced celery
• 1 cup carrots, sliced into small rounds
• 1 cup finely chopped onion
• ½ Tbsp minced garlic
• 2 cups Yukon gold potatoes, peeled and cut into 1-inch chunks
• 1 cup Yukon gold potatoes, peeled and cut into large quarters (for blending later)
• ¼ tsp salt
• ¼ tsp black pepper
• ¼ tsp dried parsley
• ¼ tsp dried basil
• ¼ tsp dried rosemary
• 3 cups low-sodium chicken broth or bone broth
• ½ cup milk of choice (almond, whole, or any milk you like)
• 1 Tbsp fresh parsley, chopped (for topping)

Instructions

Instant Pot Method

1. Select Sauté and heat the olive oil. Lightly brown the chicken on both sides, about 2 minutes per side. Remove and set aside (it won’t be fully cooked yet).
2. Add celery, carrots, onion, garlic, salt, pepper, and dried herbs to the pot. Cook for about 2 minutes, just until softened. Stir in the smaller potato pieces.
3. Place the chicken on top, then add the large potato quarters. Pour in the broth.
4. Seal the lid and cook on High Pressure for 9 minutes. Let pressure release naturally for 5 minutes, then carefully vent the rest.
5. Take out the chicken and large potato pieces.
6. Blend the large potatoes with the milk and about ½ cup broth from the pot until smooth. Stir the mixture back into the soup.
7. Shred the chicken, return it to the pot, stir well, garnish with fresh parsley, and serve.

Crockpot Method

1. (Optional but recommended) Heat olive oil in a skillet. Sauté celery, carrots, onion, garlic, salt, pepper, and herbs for 2 minutes until fragrant.
2. Add chicken, potatoes, sautéed vegetables, and broth to the slow cooker.
3. Cover and cook on Low for 6 hours.
4. Remove chicken and large potato pieces.
5. Blend the potatoes with milk and ½ cup broth until creamy, then return to the crockpot.
6. Shred chicken, add it back in, stir, garnish with parsley, and enjoy.

Stovetop Method

1. Warm olive oil in a large pot over medium heat. Add celery, carrots, onion, garlic, salt, pepper, and herbs. Cook for 2 minutes until slightly tender.
2. Add chicken, all potatoes, and broth. Cover, bring to a boil, then reduce to a gentle simmer. Cook for about 30 minutes, stirring occasionally.
3. Remove chicken and large potato chunks.
4. Blend potatoes with milk and ½ cup broth until smooth, then stir back into the pot.
5. Shred chicken, return it to the soup, mix well, garnish, and serve warm.

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