Skinny Chicken Pot Pie Soup Recipe

Skinny chicken pot pie soup captures all the flavors of traditional chicken pot pie but without the heavy crust and extra calories. This lighter version is packed with lean protein, colorful vegetables, and a creamy, flavorful broth that’s satisfying without being overly rich. It’s perfect for when you want a warm, comforting meal but with a healthier twist. Here’s how to make this delicious skinny chicken pot pie soup step-by-step.

Ingredients for Skinny Chicken Pot Pie Soup

Main Ingredients:

• Chicken breasts: 1 pound, boneless and skinless, cooked and shredded
• Carrots: 2 medium, peeled and diced
• Celery: 2 stalks, diced
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Frozen peas: 1 cup
• Potatoes: 2 medium, peeled and diced (optional for a heartier soup)
• Chicken broth: 4 cups, low-sodium
• Unsweetened almond milk or skim milk: 1½ cups
• All-purpose flour: 3 tablespoons (or cornstarch for a gluten-free option)
• Olive oil: 2 tablespoons
• Dried thyme: 1 teaspoon
• Bay leaf: 1
• Salt and black pepper: To taste

Optional Add-Ins:

• Mushrooms: 1 cup, sliced
• Parsley: Fresh, for garnish
• Hot sauce: For a little kick

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Ladle
• Cutting board and knife

Step-by-Step Instructions:

Step 1: Sauté the Vegetables

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions, carrots, and celery, and sauté for 5-6 minutes until they begin to soften.
3. Stir in the garlic and cook for another minute until fragrant.

Step 2: Create the Broth Base

1. Sprinkle the flour over the sautéed vegetables and stir continuously for 1-2 minutes to form a light roux.
2. Slowly pour in the chicken broth while stirring to prevent lumps from forming.
3. Add the potatoes (if using), dried thyme, and bay leaf.

Step 3: Simmer and Add Chicken

1. Bring the soup to a gentle boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
2. Add the shredded chicken and frozen peas, cooking for an additional 5 minutes.

Step 4: Add the Milk and Season

1. Pour in the almond milk or skim milk and stir well to combine. Let the soup simmer for another 5 minutes to heat through.
2. Season with salt and black pepper to taste and remove the bay leaf.

Step 5: Serve and Garnish

1. Ladle the soup into bowls and garnish with fresh parsley for a pop of color.
2. Serve with whole-grain crackers or a side of crusty bread for dipping if desired.

Serving and Storage Tips

Serving:

• Serve with a light green salad for a balanced meal.
• Top with a sprinkle of Parmesan cheese or a drizzle of hot sauce for extra flavor.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: This soup freezes well for up to 2 months. Let the soup cool completely before transferring to freezer-safe containers.
• Reheating: Reheat on the stove over medium heat, stirring frequently. Add a splash of broth or milk if it has thickened.

Helpful Notes

• For gluten-free soup, use cornstarch as a thickener instead of flour.
• Lean protein: Chicken breast is ideal for a light version, but rotisserie chicken can be used for convenience.
• Extra veggies: Add mushrooms, green beans, or corn to increase the nutritional value and texture variety.

Tips from Well-Known Chefs

• Rachael Ray: Suggests using a squeeze of lemon at the end to brighten up the flavors.
• Ina Garten: Recommends using homemade chicken stock for a richer, more robust flavor.
• Bobby Flay: Advocates for adding a touch of smoked paprika to deepen the soup’s flavor profile.

Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken?

Yes, rotisserie chicken is a great shortcut and adds rich flavor. Just shred and add it in during the last 5 minutes of cooking.

2. Can I make this dairy-free?

Yes, use almond milk or oat milk for a dairy-free version.

3. What can I use instead of flour?

Use cornstarch mixed with water to create a slurry as a gluten-free thickener.

4. How do I make the soup creamier?

Use a combination of coconut milk and almond milk for a richer, creamier texture without extra calories.

5. Can I add noodles?

Yes, small pasta shapes like orzo or ditalini can be added. Cook them separately and stir in at the end to avoid absorbing too much broth.

6. What can I substitute for chicken?

Use tofu or chickpeas for a vegetarian option and vegetable broth instead of chicken broth.

7. How do I prevent the soup from being too thick?

Add a little more broth or almond milk if needed to thin out the soup.

8. Can I add spices?

Yes, a pinch of nutmeg or smoked paprika adds a nice touch to the flavor.

9. Is this soup good for meal prep?

Absolutely! It stores well and the flavors develop even more after a day or two.

10. How do I prevent the milk from curdling?

Make sure to add the milk at the end over low heat and do not bring it to a boil after adding.

Enjoy this skinny chicken pot pie soup as a healthy and comforting option for your weeknight dinners or meal preps. It’s light yet hearty and full of the flavors you love!