Skinny Chicken Pot Pie Soup Recipe

Skinny Chicken Pot Pie Soup is a lighter take on the comforting classic. This soup captures the rich, creamy flavors of a traditional chicken pot pie but skips the heavy crust, making it a healthier yet equally satisfying option. Packed with tender chicken, hearty vegetables, and a flavorful broth, it’s perfect for chilly evenings or a cozy family dinner.

Ingredients You’ll Need

For the Soup:

• 1 tbsp olive oil
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 2 medium carrots (diced)
• 2 celery stalks (diced)
• 1 cup frozen peas
• 1 cup frozen corn
• 1 medium potato (peeled and diced)
• 2 cups cooked, shredded chicken (or rotisserie chicken)
• 4 cups chicken broth (low-sodium)
• 1 cup unsweetened almond milk (or skim milk)
• 2 tbsp all-purpose flour (or cornstarch for gluten-free option)
• 1 tsp thyme (dried or fresh)
• 1 tsp parsley (dried or fresh)
• ½ tsp paprika
• Salt and pepper to taste

Optional Toppings:

• Whole-grain crackers or croutons
• Chopped fresh parsley

Step-by-Step Directions

Step 1: Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery. Cook for 4–5 minutes until softened and fragrant.

Step 2: Add Broth and Potatoes

1. Stir in the chicken broth and diced potatoes.
2. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10–12 minutes, or until the potatoes are tender.

Step 3: Create the Creamy Base

1. In a small bowl, whisk together the almond milk and flour until smooth.
2. Gradually pour this mixture into the soup while stirring to avoid lumps.

Step 4: Add Chicken and Remaining Vegetables

1. Stir in the shredded chicken, peas, corn, thyme, parsley, and paprika.
2. Simmer for an additional 5–7 minutes, allowing the flavors to meld and the soup to thicken slightly.

Step 5: Taste and Serve

1. Season the soup with salt and pepper to taste.
2. Ladle into bowls and top with whole-grain crackers or fresh parsley if desired.

Serving & Storage Tips

Serving:

• Serve the soup with a side of crusty whole-grain bread or a light green salad.
• For a classic pot pie twist, serve with a flaky puff pastry square on top.

Storage:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Helpful Notes

1. Dairy-Free Option: Use almond milk or oat milk for creaminess without dairy.
2. Thicker Soup: For a thicker consistency, blend a portion of the soup using an immersion blender before adding the chicken.
3. Vegetable Variations: Add mushrooms, zucchini, or green beans for variety.

Tips from Well-Known Chefs

1. Rachael Ray: “For extra richness without the calories, stir in a spoonful of Greek yogurt just before serving.”
2. Ina Garten: “Use homemade chicken broth whenever possible—it adds depth and flavor you can’t get from store-bought.”
3. Jamie Oliver: “Always season in layers to build flavor as you cook.”

Frequently Asked Questions

1. Can I make this soup gluten-free?

Yes! Substitute the all-purpose flour with cornstarch or a gluten-free flour blend.

2. What if I don’t have pre-cooked chicken?

Cook raw chicken breasts in the soup with the broth and remove to shred once fully cooked.

3. Can I use different milk?

Yes! Skim milk, 2%, or even coconut milk works well.

4. How do I make it vegetarian?

Replace chicken with chickpeas or tofu, and use vegetable broth instead of chicken broth.

5. Can I add noodles or rice?

Absolutely! Stir in cooked rice or noodles toward the end for a heartier soup.

6. What herbs work best?

Thyme, parsley, and rosemary are classic pot pie herbs, but you can also use Italian seasoning.

7. How do I prevent the milk from curdling?

Use unsweetened almond milk or add the milk mixture over low heat, stirring continuously.

8. Can I make this in a slow cooker?

Yes! Add all ingredients except milk and flour. Cook on low for 6–8 hours. Stir in the milk mixture 30 minutes before serving.

9. How do I reheat leftovers?

Reheat gently over low heat on the stovetop or in the microwave, adding a splash of broth if it’s too thick.

10. Can I double the recipe?

Absolutely! This soup scales well for meal prep or serving a crowd.