Description

Imagine a warm, comforting bowl of soup that wraps you in a cozy embrace, filled with tender chicken, hearty vegetables, and a creamy broth. This Skinny Chicken Pot Pie Soup is more than just a meal; it’s an experience that blends nostalgia with modern health-consciousness. This dish gives a nod to the classic chicken pot pie, reinterpreting it as a soothing soup that's perfect for any season. With the convenience of rotisserie chicken and a medley of fresh vegetables, this recipe makes meal prep a breeze while still allowing you to enjoy homemade flavors.

The beauty of this soup lies not only in its deliciousness but also in its simplicity. Whipping it up in under an hour, you can cater to your family’s cravings while ensuring everyone stays satisfied without the guilt that often accompanies richer dishes. The blend of herbs enhances the natural sweetness of the vegetables and brings everything together in a delightful harmony. Plus, it's a versatile recipe; you can easily modify ingredients based on what you have on hand or to suit dietary preferences. Whether you’re looking for a quick weeknight dinner or a dish to share with loved ones on a chilly day, this soup delivers comfort and joy in every spoonful.

Ingredients

• - 3 tablespoons light butter, divided
• - 3 cups rotisserie chicken, skinless, or cooked chicken, shredded or cubed
• - 1 onion, diced
• - 4 celery stalks, finely chopped
• - 1 cup carrots, finely chopped
• - 5 cloves garlic, minced
• - 1/3 cup all-purpose flour
• - 2 1/2 cups small gold or Yukon potatoes, chopped into 1/2-inch pieces
• - 4 cups low-sodium chicken broth
• - 2 1/2 teaspoons chicken bouillon
• - 1/4 teaspoon black pepper
• - 1/2 teaspoon salt
• - 1/4 cup fresh parsley, finely chopped
• - 1/2 teaspoon dried oregano
• - 1/2 teaspoon dried basil
• - 1 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
• - 1/4 teaspoon dried sage
• - 1 bay leaf
• - 2 cups fat-free half-and-half, unsweetened almond milk, or skim milk
• - 2 tablespoons cornstarch
• - 1 cup frozen peas, not thawed
• Substitutions & Variations:
• If you are looking for a gluten-free alternative, replace the all-purpose flour with a gluten-free flour blend or cornstarch. For lactose-intolerant individuals, unsweetened almond milk offers a great non-dairy alternative to half-and-half. To add even more nutrition, consider incorporating some chopped spinach or kale in the last few minutes of cooking for an extra boost of vitamins. If you’re a fan of spice, a pinch of cayenne pepper or a dash of hot sauce can add a delightful kick!

Preparation Method

1. Prepare vegetables: dice onions, chop carrots, and finely dice celery.
2. In a large pot over medium-high heat, melt 1 tablespoon of light butter.
3. Add diced onions, chopped carrots, and diced celery; sauté for 3 minutes.
4. Add minced garlic and sauté for 1 minute.
5. Add 2 tablespoons of light butter and melt it.
6. Sprinkle in flour, stirring continuously for 2 minutes to avoid lumps.
7. Slowly pour in chicken broth while whisking continuously.
8. Add chopped potatoes and bay leaf, along with chicken bouillon, salt, pepper, oregano, basil, thyme, and sage; stir well.
9. Bring to a gentle simmer and cook for 15 to 20 minutes until potatoes are tender.
10. Stir in shredded or cubed rotisserie chicken and simmer for 5 minutes.
11. In a small bowl, whisk together cornstarch and half-and-half or non-dairy milk until smooth.
12. Stir cornstarch mixture into the soup on low heat and cook for 5 to 8 minutes until thickened.
13. Add frozen peas directly to the pot.
14. Remove and discard the bay leaf.
15. Garnish with freshly chopped parsley or thyme leaves before serving.

Tips and Conclusion

As you savor each bowl of this delightful soup, consider serving it with a side of crusty bread or homemade biscuits for that ultimate comfort-food experience. They not only complement the dish perfectly but also provide a satisfying texture that pairs wonderfully with the creamy soup. If you want to personalize the soup even further, consider a splash of sherry or white wine just before serving; it adds an elegant touch without impacting the overall calorie count. This soup can also be made ahead of time and stored in the refrigerator for up to three days. For longer storage, consider freezing it in individual portions which can last for up to three months. Just remember to leave out the peas until you reheat the soup to maintain their lovely texture!
Preparing this Skinny Chicken Pot Pie Soup transcends the ordinary and invites warmth into your home. Its heartiness and nutrition-friendly ingredients allow you to share it with loved ones guilt-free. Every spoonful brings with it the nostalgic essence of comfort food while keeping health front and center, proving that light can still be delicious. Don't be surprised if you find this soup becoming a staple in your home—at family gatherings, cozy dinners, or even just a quiet evening for one.

And as you embrace this culinary journey, remember to explore other delightful recipes on our site, each designed to fill your kitchen with laughter and flavor. Consider trying our Classic Tomato Basil Soup or our Savory Vegetable Chowder for even more comforting options. We encourage you to share your love for this dish with friends and family, invite them to make it with you, and spread that warmth. Happy cooking!