Skinny Chicken Pot Pie Soup Recipe

Introduction
Love the comforting flavors of chicken pot pie but looking for a healthier option? This Skinny Chicken Pot Pie Soup has all the creamy, hearty goodness of the classic dish but without the heavy calories. Packed with lean chicken, fresh vegetables, and a light, flavorful broth, this recipe is a guilt-free comfort food that’s easy to make and perfect for chilly evenings. It’s also great for meal prepping or serving a family dinner that feels indulgent but keeps it healthy!

Ingredients

For the Soup:

• 1 tablespoon olive oil or avocado oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 large potato, peeled and diced
• 3 cups cooked, shredded chicken (breast or rotisserie chicken works well)
• 4 cups low-sodium chicken broth
• 1 cup unsweetened almond milk (or skim milk)
• ½ cup frozen peas
• ½ cup frozen corn (optional)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste

For the Thickener:

• 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)

Optional Garnish:

• Fresh parsley or thyme
• Whole-grain crackers or puff pastry crisps (if desired)

Instructions

Step 1: Prepare Your Ingredients

• Chop all your vegetables (onion, garlic, carrots, celery, and potato) and shred the chicken.
• Measure out your spices, broth, and almond milk to streamline the cooking process.

Step 2: Sauté Aromatics and Vegetables

• Heat olive oil in a large pot over medium heat.
• Add the onion and garlic, sautéing for 2–3 minutes until softened and fragrant.
• Stir in the carrots, celery, and potato, cooking for an additional 5 minutes.

Step 3: Add Broth and Simmer

• Pour in the chicken broth and add the dried thyme and parsley. Stir well to combine.
• Bring the soup to a boil, then reduce the heat to low and let it simmer for 15–20 minutes until the potatoes are fork-tender.

Step 4: Add Chicken and Frozen Vegetables

• Stir in the shredded chicken, peas, and corn (if using). Let everything simmer for another 5 minutes.

Step 5: Thicken the Soup

• Gradually add the cornstarch slurry to the soup while stirring. Let it simmer for 2–3 minutes until the soup thickens slightly. Adjust the thickness to your preference by adding more slurry or additional broth if needed.

Step 6: Add Creaminess

• Stir in the almond milk or skim milk. Simmer for another 2–3 minutes, but do not let the soup boil, as this can cause the milk to separate.

Step 7: Season and Serve

• Taste the soup and adjust the seasoning with salt and pepper.
• Ladle into bowls and garnish with fresh parsley or thyme. Serve warm with crackers or puff pastry crisps for a touch of crunch.

Serving and Storage Tips

Serving Suggestions:

• Pair with a small green salad or roasted vegetables for a balanced meal.
• Serve with whole-grain bread or a light biscuit for a complete pot pie experience.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if it’s too thick.

Helpful Notes

• Low-Carb Option: Substitute the potatoes with cauliflower florets to reduce carbs while maintaining a creamy texture.
• Vegetarian Option: Swap chicken for chickpeas or white beans and use vegetable broth instead.
• Flavor Boost: Add a splash of Worcestershire sauce or Dijon mustard to deepen the flavor profile.
• Texture Tip: For a smoother soup, mash some of the cooked potatoes or blend a portion of the soup before adding the chicken.

Tips from Well-Known Chefs

• Chef Jamie Oliver: Use fresh herbs like thyme and parsley at the end of cooking to brighten the soup’s flavor.
• Chef Ina Garten: Roast your chicken for richer flavor before shredding it into the soup.
• Chef Yotam Ottolenghi: Add a sprinkle of smoked paprika for a subtle, smoky depth.

Frequently Asked Questions

1. What makes this soup “skinny”?

This soup swaps heavy cream for almond milk or skim milk and avoids calorie-dense ingredients like pie crusts while keeping all the traditional pot pie flavors.

2. Can I make this soup gluten-free?

Yes! Use cornstarch or arrowroot powder as a thickener instead of flour, and double-check your broth and other ingredients for gluten-free labels.

3. Can I use rotisserie chicken?

Absolutely! Rotisserie chicken is a great shortcut for this recipe. Just remove the skin and shred the meat.

4. How can I make the soup thicker?

If the soup isn’t thick enough, add more cornstarch slurry (1 tablespoon cornstarch mixed with 1½ tablespoons water) or mash some of the potatoes directly into the broth.

5. Can I make it dairy-free?

Yes! Stick with almond milk, oat milk, or coconut milk for a completely dairy-free soup.

6. What vegetables can I substitute?

You can add zucchini, green beans, or chopped mushrooms for variety. Sweet potatoes can replace regular potatoes for a different flavor.

7. Can I make this in a slow cooker?

Yes! Add all ingredients except for the milk and cornstarch slurry into the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the milk and slurry at the end and cook for 15 more minutes until thickened.

8. How do I prevent the soup from being bland?

Use low-sodium broth to control salt levels and season generously with thyme, parsley, and pepper. A squeeze of lemon juice at the end adds brightness.

9. Can I prepare this soup in advance?

Yes, it tastes even better the next day as the flavors meld together. Reheat gently and adjust the thickness if needed.

10. How can I make it more indulgent?

Add a small amount of heavy cream for extra richness or top each serving with puff pastry crisps for that classic pot pie crust texture.