🥣🍗 Chicken Pot Pie Soup
Mediterranean-Inspired, Creamy & Comforting
🌿 Description
This Chicken Pot Pie Soup delivers all the cozy flavors of the classic pie—tender chicken, vegetables, and a creamy broth—without the work of making a crust. The Mediterranean twist uses olive oil, herbs, vegetables, and Greek yogurt instead of heavy cream, keeping it lighter while still rich and satisfying. It’s a true one-pot comfort meal, perfect for chilly evenings or family dinners.
🛒 Ingredients (Serves 4–6)
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2 tbsp extra-virgin olive oil
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1 small onion, diced
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2 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, sliced
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2 medium potatoes, diced
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2 cups cooked chicken, shredded (breast or thigh)
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4 cups low-sodium chicken broth
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1 cup unsweetened milk (or almond milk)
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¾ cup plain Greek yogurt
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1 tsp dried thyme
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½ tsp dried oregano
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½ tsp black pepper
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¾ tsp salt (adjust to taste)
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½ cup frozen peas
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2 tbsp cornstarch + 2 tbsp water (optional, for extra thickness)
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Fresh parsley, chopped (for garnish)
👩🍳 Instructions
1️⃣ Build the Base
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Sauté 5–6 minutes until softened.
Add garlic and cook 30 seconds until fragrant.
2️⃣ Add Potatoes & Broth
Stir in potatoes, thyme, oregano, salt, and pepper.
Pour in chicken broth. Bring to a gentle boil, then simmer 12–15 minutes until potatoes are tender.
3️⃣ Add Chicken & Creaminess
Stir in shredded chicken and milk. Simmer 5 minutes.
4️⃣ Thicken (Optional)
If thicker soup is desired, add cornstarch slurry and simmer 2–3 minutes.
5️⃣ Finish with Yogurt
Lower heat. Stir in Greek yogurt until smooth and creamy.
Add peas and cook 2 minutes more.
6️⃣ Serve
Taste and adjust seasoning. Garnish with fresh parsley.
🍽️ Serving Suggestions (Mediterranean Style)
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Serve with whole-grain bread or olive focaccia
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Pair with a simple green salad
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Add cracked black pepper and a drizzle of olive oil on top
❓ Q & A
Q: Is this soup really creamy without heavy cream?
A: Yes! Greek yogurt adds richness and protein without heaviness.
Q: Can I make it dairy-free?
A: Yes—use almond milk and skip yogurt, or add blended cashews.
Q: Can I use raw chicken?
A: Absolutely. Dice raw chicken and cook it with the vegetables before adding broth.
Q: How long does it keep?
A: Store in the fridge for 3–4 days in an airtight container.
Q: Can I freeze this soup?
A: Yes, but freeze before adding yogurt. Stir yogurt in after reheating.
