Skinny Chicken Pot Pie Soup
This lighter version of a classic chicken pot pie delivers all the comforting flavors you love, minus the crust! Loaded with hearty vegetables, tender chicken, and creamy broth, this soup is a healthy family favorite.
Prep Time: 10 minutes
Cook Time: 38 minutes
Total Time: 48 minutes
Servings: 10 (1 cup each)
Ingredients
- 3 Tbsp light butter, divided (e.g., Land O’Lakes Light Butter with Canola Oil)
- 3 cups rotisserie chicken (skin removed) or cooked chicken, shredded or cubed
- 1 onion, diced
- 4 celery stalks, finely chopped
- 1 cup carrots, finely chopped
- 5 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 1/2 cups small gold or Yukon potatoes, chopped into ½-inch pieces
- 4 cups low-sodium chicken broth
- 2 1/2 tsp chicken bouillon
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 cup parsley, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 Tbsp fresh thyme (or 1/2 tsp dried thyme)
- 1/4 tsp dried sage
- 1 bay leaf
- 2 cups fat-free half-and-half, unsweetened almond milk, or skim milk
- 2 Tbsp cornstarch
- 1 cup frozen peas (do not thaw)
Instructions
1. Sauté Vegetables
- Melt 1 Tbsp of light butter in a large pot over medium-high heat.
- Add onions, carrots, and celery; sauté for 3 minutes.
- Stir in garlic and sauté for 1 minute more.
2. Make the Roux
- Add the remaining 2 Tbsp light butter.
- Whisk in the flour, stirring continuously for 2 minutes to remove the raw flour taste.
3. Add Broth and Seasonings
- Slowly pour in the chicken broth while whisking to avoid lumps.
- Add potatoes, bay leaf, chicken bouillon, salt, pepper, and all seasonings.
4. Simmer
- Bring the soup to a gentle boil, then reduce heat to low.
- Simmer for 15-20 minutes, or until the potatoes are tender.
5. Add Chicken
- Stir in the cooked chicken and let simmer for an additional 5 minutes.
6. Thicken the Soup
- In a small bowl, whisk together the cornstarch and half-and-half (or milk of choice) until smooth.
- Slowly stir the mixture into the pot, continuing to whisk to avoid clumps.
7. Finish Cooking
- Bring the soup to a gentle simmer. Add the frozen peas and stir frequently.
- Simmer for 5-8 minutes, or until the soup thickens. Remove from heat and discard the bay leaf.
8. Serve and Garnish
- Ladle soup into bowls and garnish with fresh parsley or thyme, if desired.
- Serve alongside biscuits for an added treat.
Tips and Notes
- Make-Ahead and Storage:
- Prep and cook ahead of time; the soup freezes well for 4-6 months.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Thickening Tip: The soup continues to thicken as it cools, so adjust liquid as needed before reheating.
- Serving Suggestion: Pair with homemade or store-bought biscuits for a comforting meal.
Nutritional Highlights
- PersonalPoints: 2-5 per serving (depending on ingredients and program adjustments).
Enjoy this flavorful and satisfying Skinny Chicken Pot Pie Soup, perfect for cozy nights without the guilt!