Skinny Chicken Pot Pie Soup

by

Chicken pot pie is a classic comfort food, beloved for its rich, creamy filling and flaky crust. However, traditional pot pie can be heavy and high in calories. This Skinny Chicken Pot Pie Soup takes all the flavors of the classic dish and transforms it into a lighter, healthier option without sacrificing taste. Packed with vegetables, tender chicken, and seasoned with fresh herbs, this soup is sure to become a family favorite.

Whether you’re looking for a comforting meal on a chilly evening or want to enjoy the flavors of chicken pot pie in a lighter version, this soup has got you covered. The best part? It’s easy to make and can be ready in under an hour. Plus, it’s low in calories, full of nutrients, and tastes absolutely delicious.

Why You’ll Love This Skinny Chicken Pot Pie Soup

This recipe provides all the comforting flavors of a traditional chicken pot pie, but without the high-calorie crust. It’s a fantastic option for anyone who’s trying to eat healthier but still wants to enjoy the taste of a classic family favorite. The addition of fresh herbs, veggies, and lean chicken makes it a hearty, filling soup that’s also full of fiber and protein.

Here’s a closer look at what makes this soup a must-try:

  • Lightened-up Comfort Food: With light butter, fat-free half and half, and low-sodium chicken broth, this soup is lower in fat and calories than a traditional pot pie, but still creamy and satisfying.
  • Packed with Veggies: Carrots, celery, onions, and Yukon potatoes are packed into this soup, making it a nutritious option full of vitamins and fiber.
  • High in Protein: The rotisserie chicken provides a great source of lean protein, making this soup both filling and satisfying.
  • Herb-Infused Flavor: Fresh thyme, oregano, basil, and sage bring a burst of flavor to the soup, making it incredibly aromatic and flavorful.

Ingredients for Skinny Chicken Pot Pie Soup

Here’s what you’ll need to make this creamy, hearty soup:

  • 3 tablespoons light butter (divided) – I recommend using light butter made with canola oil, like Land O’ Lakes, for a reduced-calorie option while still achieving that buttery taste.
  • 3 cups cooked rotisserie chicken (shredded or cubed) – You can also use any leftover chicken for a quick and easy meal.
  • 1 onion, diced – Adds savory depth to the soup.
  • 4 celery stalks, finely chopped – Celery gives the soup a bit of crunch and freshness.
  • 1 cup carrots, finely chopped – Carrots add natural sweetness and color to the soup.
  • 5 cloves garlic, minced – Garlic brings a fragrant, aromatic flavor to the base of the soup.
  • 1/3 cup all-purpose flour – This is used to thicken the soup and give it that creamy texture.
  • 2 1/2 cups small Yukon or gold potatoes, chopped into 1/2-inch pieces – Potatoes make the soup hearty and filling while adding a subtle creaminess as they cook.
  • 4 cups low-sodium chicken broth – Choose a low-sodium broth to keep the soup light and healthy.
  • 2 1/2 teaspoons chicken bouillon – Adds rich chicken flavor to the broth.
  • 1/4 teaspoon black pepper – For seasoning.
  • 1/2 teaspoon salt – To taste.
  • 1/4 cup fresh parsley, finely chopped – Adds a fresh, vibrant touch.
  • 1/2 teaspoon dried oregano – For a mild, savory flavor.
  • 1/2 teaspoon dried basil – Adds a slightly sweet, aromatic flavor.
  • 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme) – Brings a fresh, earthy flavor.
  • 1/4 teaspoon dried sage – Adds a slightly earthy, peppery flavor.
  • 1 bay leaf – A must-have for added depth of flavor.
  • 2 cups fat-free half and half or unsweetened almond milk or skim milk – Adds creaminess without the extra calories.
  • 2 tablespoons cornstarch – To thicken the soup without adding flour.
  • 1 cup frozen peas – Peas add a pop of color and a mild sweetness.

Instructions for Making Skinny Chicken Pot Pie Soup

Step 1: Sauté the Vegetables

Begin by melting 1 tablespoon of light butter in a large pot over medium-high heat. Add the diced onions, chopped carrots, and chopped celery to the pot. Sauté the vegetables for about 3 minutes, until they begin to soften. Then, add the minced garlic and sauté for an additional minute, stirring constantly to prevent burning.

Step 2: Add Butter and Flour

Next, add the remaining 2 tablespoons of light butter to the pot. Once the butter has melted, whisk in the flour. Continue to cook and stir the mixture for about 2 minutes. This step is crucial for creating a thick base for the soup. Be sure to whisk constantly to avoid lumps.

Step 3: Add Broth and Seasonings

Slowly pour in the chicken broth, whisking continuously to prevent clumps. Once the broth is incorporated, add the potatoes, bay leaf, chicken bouillon, salt, pepper, and your dried herbs (oregano, basil, thyme, and sage). Stir everything together to combine.

Step 4: Simmer the Soup

Bring the soup to a simmer and let it cook for about 15-20 minutes, or until the potatoes are tender. Stir occasionally to ensure the soup doesn’t stick to the bottom of the pot.

Step 5: Add Chicken and Simmer

Once the potatoes are tender, add the cooked chicken to the soup and let it simmer for an additional 5 minutes to heat the chicken through.

Step 6: Thicken the Soup

In a separate bowl, whisk the cornstarch with the half and half (or your choice of milk) until smooth. Slowly add the cornstarch mixture to the pot, stirring constantly. Bring the soup to a simmer and cook for another 5-8 minutes or until the soup thickens. Be sure to stir frequently to prevent any lumps from forming.

Step 7: Add the Peas and Final Seasoning

Add the frozen peas (don’t thaw them) and cook for another 2-3 minutes until the peas are heated through. Taste the soup and adjust the seasoning if necessary.

Step 8: Garnish and Serve

Remove the pot from heat and discard the bay leaf. Ladle the soup into bowls and garnish with freshly chopped parsley or thyme leaves, if desired. For a heartier meal, serve the soup with some homemade or store-bought biscuits.

Tips for Making the Best Skinny Chicken Pot Pie Soup

  • Use rotisserie chicken for convenience. It saves time and adds flavor to the soup, but you can also use leftover chicken or cook your own.
  • Customize the vegetables: Feel free to add other vegetables like corn, green beans, or parsnips to the soup for added texture and nutrition.
  • Make it even lighter: Use unsweetened almond milk or skim milk in place of the fat-free half and half for a lighter version.
  • Store leftovers: This soup stores well in the refrigerator for up to 5 days. It also freezes beautifully for up to 4-6 months, making it a great option for meal prep.

Conclusion: A Lighter Version of a Comfort Food Classic

This Skinny Chicken Pot Pie Soup is a great way to enjoy the classic flavors of chicken pot pie without the extra calories and carbs from the crust. It’s a healthy, filling, and flavorful soup that will satisfy your cravings while keeping you on track with your wellness goals. With a mix of vegetables, lean chicken, and fresh herbs, this soup is perfect for any time of year, and it’s sure to become a family favorite.

Leave a Comment