Skinny Chicken Pot Pie Soup Recipe

Skinny Chicken Pot Pie Soup brings all the creamy, hearty flavors of a traditional chicken pot pie in a lighter, guilt-free version. Packed with tender chicken, colorful veggies, and a flavorful broth, this soup skips the heavy crust but keeps all the comforting goodness. Perfect for a cozy dinner, it’s an easy, one-pot recipe that satisfies without overindulging.

Ingredients You’ll Need

For the Soup:

• 1 tablespoon olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cups cooked, shredded chicken (or rotisserie chicken)
• 4 cups chicken broth (low-sodium if preferred)
• 1 cup unsweetened almond milk (or skim milk)
• 1/4 cup all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
• 2 cups frozen peas
• 2 cups diced potatoes or cauliflower (optional for a lower-carb option)
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)

Optional Add-Ins:

• 1/4 teaspoon smoked paprika for extra depth
• 1 tablespoon chopped parsley for garnish

For Topping (Optional):

• Whole-grain crackers
• A sprinkle of shredded Parmesan

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened.
3. Stir in the garlic and cook for another minute until fragrant.

Step 2: Build the Broth

1. Sprinkle the flour over the vegetables, stirring to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
2. Gradually pour in the chicken broth while stirring to avoid lumps.
3. Add the thyme, black pepper, and salt.

Step 3: Add the Chicken and Potatoes

1. Stir in the diced potatoes or cauliflower and bring the soup to a boil.
2. Reduce the heat to low, cover, and simmer for 10–15 minutes, or until the potatoes are tender.

Step 4: Add the Milk and Peas

1. Stir in the almond milk (or skim milk) and cooked chicken.
2. Add the frozen peas and simmer for another 5 minutes until heated through.

Step 5: Adjust Seasoning and Serve

1. Taste the soup and adjust the seasoning with more salt, pepper, or thyme if needed.
2. Ladle the soup into bowls and garnish with fresh parsley or your preferred toppings.

Serving and Storage Tips

Serving Suggestions:

• Serve hot with whole-grain crackers or a slice of crusty bread for dipping.
• Pair with a fresh green salad for a complete meal.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stovetop or microwave, adding a splash of broth or milk to loosen if needed.

Freezing:

• This soup freezes well, but leave out the almond milk when freezing. Add it fresh when reheating to maintain the creamy texture.

Helpful Notes

• Thickening Options: For a thicker soup, use more flour or cornstarch. For a thinner consistency, add additional chicken broth.
• Low-Carb Option: Swap the potatoes for cauliflower to reduce carbs while keeping the soup hearty.
• Vegetarian Version: Replace chicken with diced tofu or chickpeas, and use vegetable broth instead of chicken broth.

Tips from Well-Known Chefs

1. Ina Garten: “Use freshly chopped herbs like parsley or thyme to brighten the flavors just before serving.”
2. Jamie Oliver: “A touch of lemon juice can elevate the flavors and balance the richness of the soup.”
3. Giada De Laurentiis: “For a little crunch, garnish with toasted breadcrumbs or crumbled crackers.”

Frequently Asked Questions

1. Can I make this soup gluten-free?
Yes! Use cornstarch instead of flour to thicken the soup, or omit thickening agents entirely for a brothier version.

2. What can I substitute for almond milk?
Skim milk, oat milk, or even coconut milk are great alternatives depending on your dietary needs.

3. Can I use raw chicken?
Yes, add diced raw chicken with the broth in Step 2 and simmer until fully cooked before continuing.

4. Can I add other vegetables?
Absolutely! Zucchini, green beans, or mushrooms are great additions to this versatile soup.

5. How can I make this soup creamier?
Add a splash of heavy cream or half-and-half, or blend a portion of the soup for a naturally creamy texture.

6. What’s a good low-carb topping?
Skip crackers and use crumbled pork rinds or roasted chickpeas for crunch without the carbs.

7. Is this soup freezer-friendly?
Yes, but for best results, freeze without the milk and add it fresh when reheating.

8. Can I make this soup vegan?
Yes! Use plant-based milk, vegetable broth, and replace chicken with tofu or plant-based protein.

9. How do I keep the soup from separating when reheating?
Reheat over low heat, stirring occasionally, to prevent the milk from curdling.

10. Can I prepare this soup in a slow cooker?
Yes! Add all ingredients except the milk, peas, and parsley to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the milk and peas during the last 30 minutes.