Skinny Chicken Pot Pie Soup
All the cozy flavor of chicken pot pie in soup form, with shredded chicken, carrots, peas, and no pastry crust.
This soup takes everything comforting about a classic chicken pot pie and leaves the buttery crust behind. Carrots, celery, and onion soften in the pot, a touch of flour thickens the broth just enough to feel creamy, and shredded chicken and peas make it filling.
Because there's no pastry to weigh it down, a bowl of this comes in noticeably lighter than a traditional pot pie slice, which makes it an easy choice when you want that same nostalgic flavor without the extra calories. It still eats like a proper dinner, not a diet food.
A swirl of fresh parsley at the end brightens the whole pot right before serving.
Ingredients
- 1 tbsp olive oil
- 1 small onion — diced
- 2 carrots — diced
- 2 stalks celery — diced
- 2 cloves garlic — minced
- 3 tbsp flour — or gluten-free 1:1 blend
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk
- 2 cups cooked, shredded chicken breast
- 1 cup frozen peas
- 1/2 tsp dried thyme
- salt and pepper — to taste
- 2 tbsp fresh parsley — chopped
These ingredients are standard at most North American supermarkets.
Instructions
- 1Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery until softened, about 6 minutes.
- 2Add garlic and cook 1 minute more, then sprinkle flour over the vegetables and stir to coat, cooking 1 minute.
- 3Slowly whisk in chicken broth, then almond milk, stirring until smooth. Bring to a simmer and cook until slightly thickened, about 8 minutes.
- 4Add shredded chicken, peas, and thyme, and simmer 8-10 minutes more.
- 5Season with salt and pepper, garnish with parsley, and serve hot.