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Skinny Chicken Pot Pie Soup

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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.
See also  Slow Cooker Cream Cheese Chicken Chili

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!

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