Skinny Chicken Pot Pie Soup
This cozy and comforting Skinny Chicken Pot Pie Soup delivers all the flavors of a traditional chicken pot pie without the crust! Loaded with vegetables, tender chicken, and flavorful herbs, it’s lightened up with fat-free half-and-half or almond milk. Perfect for meal prep, this creamy soup is sure to become a family favorite.
Prep Time: 10 minutes
Cook Time: 38 minutes
Total Time: 48 minutes
Servings: 10 (1 cup per serving)
Weight Watchers Points: 2-5 points per serving (depending on your plan)
Ingredients:
- 3 Tbsp light butter, divided (such as Land O’ Lakes light butter made with canola oil)
- 3 cups rotisserie chicken (skinless) 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 1/2-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 fresh 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 (for a creamier texture, use fat-free half-and-half)
- 2 Tbsp cornstarch
- 1 cup frozen peas, not thawed
Instructions:
- Sauté the vegetables:
- In a large pot over medium-high heat, melt 1 tablespoon of light butter.
- Add the diced onions, carrots, and celery and sauté for about 3 minutes, until softened.
- Add the minced garlic and sauté for an additional minute.
- Make the roux:
- Add the remaining 2 tablespoons of light butter to the pot. Once melted, whisk in the flour and cook for about 2 minutes, stirring constantly to prevent lumps.
- Add liquids and potatoes:
- Slowly pour in the chicken broth while whisking continuously to create a smooth mixture.
- Add the chopped potatoes, bay leaf, chicken bouillon, salt, pepper, oregano, basil, thyme, and sage. Stir well to combine.
- Simmer:
- Bring the soup to a simmer and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Add the chicken:
- Stir in the shredded or cubed chicken and allow the soup to simmer for another 5 minutes.
- Thicken the soup:
- In a small bowl, whisk together the cornstarch and the half-and-half (or your chosen milk) until smooth.
- Slowly stir the cornstarch mixture into the soup, bringing the soup to a gentle simmer. Continue stirring frequently for 5-8 minutes, until the soup thickens.
- Add the frozen peas during the last few minutes of cooking.
- Finish and serve:
- Remove the bay leaf and discard it.
- Garnish the soup with freshly chopped parsley or thyme leaves, if desired.
- Serve warm with a side of biscuits for extra comfort (adjust points if using biscuits).
Storage and Freezing Tips:
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: This soup freezes well! Freeze in airtight containers for up to 4-6 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop.
Nutritional Information (per serving, approximately):
- Calories: 200
- Protein: 18g
- Carbohydrates: 15g
- Fat: 7g
- Fiber: 3g
- Weight Watchers Points: 2-5 points per serving, depending on your plan.
This Skinny Chicken Pot Pie Soup is a healthier, lighter version of the classic, and you won’t even miss the crust!