Weight Watchers-Friendly Chicken Pot Pie Soup
Chicken pot  pie soup is a comforting dish that combines all the flavors of traditional chicken pot pie in a  creamy, hearty soup. This Weight Watchers-friendly version allows you to enjoy a warm bowl of this delightful recipe without compromising your health goals. Perfect for cold days, this soup is not only delicious but also low in SmartPoints, making it a guilt-free indulgence.

Why Chicken Pot Pie Soup?

This soup captures the essence of a classic chicken pot pie while offering a lighter alternative. With tender chicken, vegetables, and a creamy broth, it provides warmth and satisfaction during chilly weather. Plus, it’s easy to prepare, making it a great option for busy weeknights or meal prep for the week ahead.
Recipe Overview

Ingredients

For the Soup Base:

  • 1 lb (450g) boneless, skinless chicken breasts
  • 1 tablespoon olive oil (15ml)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup frozen peas (150g)
  • 4 cups low-sodium chicken broth (960ml)
  • 1 cup unsweetened almond milk (240ml)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 cup all-purpose flour (30g)

For the Biscuit Topping (Optional):

  • 1 cup whole wheat flour (120g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon light butter, softened (14g)
  • 1/2 cup unsweetened almond milk (120ml)

Nutritional Information (Per Serving)

  • Serving Size: 1 cup of soup
  • Calories: 210
  • Protein: 23g
  • Carbohydrates: 25g
  • Fat: 6g
  • Fiber: 3g
  • SmartPoints: 5

Weight Watchers Points

  • Soup without Biscuit: 4 SmartPoints
  • Biscuit Topping (1 biscuit): 3 SmartPoints
  • Total for Soup with Biscuit: 7 SmartPoints

Instructions

Step 1: Prepare the Chicken

  1. Cook the Chicken: In a large pot, add the olive oil over medium heat. Once hot, add the chicken breasts and cook for 6-8 minutes on each side until fully cooked and no longer pink in the center. Remove the chicken from the pot and set aside to cool slightly.
  2. Shred the Chicken: Once cooled, use two forks to shred the chicken into bite-sized pieces. This step can also be done in advance and refrigerated until ready to use.

Step 2: Sauté the Vegetables

  1. Sauté Onions and Garlic: In the same pot, add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for an additional minute, ensuring it doesn’t burn.
  2. Add Carrots and Celery: Incorporate the diced carrots and celery into the pot. Cook for another 5 minutes, stirring occasionally until the vegetables begin to soften.

Step 3: Create the Soup Base

  1. Add Broth and Seasonings: Pour in the low-sodium chicken broth and almond milk. Stir in the dried thyme, dried parsley, salt, black pepper, and paprika. Bring the mixture to a gentle boil.
  2. Thicken the Soup: In a small bowl, whisk together the all-purpose flour with a few tablespoons of water to create a slurry. Slowly add the slurry to the soup, stirring continuously. This will help thicken the soup without lumps.

Step 4: Combine Ingredients

  1. Add Shredded Chicken and Peas: Once the soup has thickened slightly, add the shredded chicken and frozen peas. Stir to combine and let it simmer for about 10 minutes, allowing the flavors to meld together.
  2. Adjust  Seasoning: Taste the soup and adjust the  seasoning if necessary. You can add more salt, pepper, or herbs according to your preference.

Step 5: Prepare the Optional Biscuit Topping

  1. Make Biscuit Dough: In a medium bowl, whisk together the whole wheat flour, baking powder, and salt. Cut in the softened light butter until the mixture resembles coarse crumbs.
  2. Add Almond Milk: Gradually add the almond milk to the flour mixture, stirring until just combined. Be careful not to overmix, as this can make the biscuits tough.

Step 6: Bake the Biscuits

  1. Preheat Oven: Preheat your oven to 400°F (200°C).
  2. Shape and Bake Biscuits: Using a spoon, drop spoonfuls of the biscuit mixture onto a baking sheet lined with parchment paper. Bake for 10-12 minutes until golden brown and cooked through.

Step 7: Serve the Soup

  1. Ladle the Soup: Once the soup is ready, ladle it into bowls. If you made the biscuit topping, place one biscuit on top of each serving.
  2. Garnish: Optionally, garnish the soup with fresh herbs or a sprinkle of paprika for added flavor and color.

Step 8: Enjoy Your Meal

  1. Savor the Flavor: Enjoy this warm, hearty chicken pot pie soup that is both comforting and nutritious. It’s perfect for cozy nights in or as a meal prep option for busy weeks.

Step 9: Store Leftovers

  1. Store in the Fridge: If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
  2. Reheat Properly: To reheat, simply warm it on the stove over medium heat until heated through. Add a splash of water or broth if it has thickened too much.

Step 10: Make Ahead Options

  1. Meal Prep: This soup is an excellent option for meal prep. You can make a large batch at the beginning of the week and portion it out for quick, healthy lunches or dinners.
  2. Freezing: For longer storage, freeze the soup in individual portions. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Step 11: Explore Variations

  1. Customize Ingredients: Feel free to customize the vegetables based on your preferences or what you have on hand. Potatoes, corn, or green beans work well and add additional flavor and texture.

Additional Tips and Insights

  • Healthy Swaps: Using unsweetened almond milk instead of heavy cream reduces the fat content significantly while still providing a creamy texture.
  • Protein Boost: For additional protein, consider adding white beans or chickpeas to the soup, enhancing both flavor and nutrition.
  • Herb Variations: Fresh herbs like thyme or parsley can elevate the soup’s flavor even further. Consider adding them at the end for a burst of freshness.
  • Kid-Friendly: This soup is kid-approved and can be a fun way to incorporate vegetables into their diet. Serve with whole grain crackers for a crunchy side.

Conclusion

This Weight Watchers-friendly chicken pot pie soup is not only comforting and delicious but also a nutritious option for those chilly days. With its hearty ingredients and low SmartPoints value, you can indulge without guilt.

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Whether enjoyed alone or with the optional biscuit topping, this soup is sure to become a staple in your kitchen. Embrace the flavors of a classic chicken pot pie in a lighter, soup form that satisfies cravings and keeps you on track with your health goals! Enjoy every bowlful of this warm, hearty dish!