When You Need Cozy Comfort, This Low Calorie Chicken Pot Pie Soup Delivers

There’s something about that moment when the weather shifts, and you find yourself craving something warm but not too heavy. I remember one afternoon, distracted by a half-finished book and the soft hum of rain outside, I decided to try this low calorie chicken pot pie soup. The kitchen filled with the gentle aroma of thyme and rosemary, mingling with the comforting scent of simmering vegetables. I might have been a little impatient, sneaking tastes before it was fully done, but that’s the beauty of this soup—it’s forgiving and cozy all at once.

The combination of tender chicken and hearty potatoes feels indulgent, yet the broth stays light and bright. It’s the kind of meal that makes you want to curl up with a blanket, even if you only have a few minutes to spare. And because it’s not heavy on cream or crust, you don’t get that sluggish feeling afterward—just warmth and satisfaction.

• Offers a comforting, nourishing meal without the heaviness of traditional pot pie crusts.
• Simple to prepare, but with a depth of flavor from herbs and fresh vegetables.
• The creamy broth is rich without relying on lots of cream or butter—it’s a lighter take.
• It’s simple—and that’s kind of the point. No complicated steps, just straightforward, satisfying cooking.
• Perfect for batch cooking, but it may not have that crispy crust texture some crave.

If you’re wondering whether this soup will fill you up or just tease your appetite, rest assured it strikes a nice balance. It’s hearty enough to stand on its own but doesn’t leave you feeling stuffed. I usually pair it with a crisp salad or some crusty bread if I’m feeling indulgent, but it’s equally good just as is.

Low Calorie Chicken Pot Pie Soup

Print Recipe

A comforting and healthy twist on classic chicken pot pie, this low calorie chicken pot pie soup is packed with tender chicken, vegetables, and a creamy broth without the heaviness of traditional pie crust.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6

Ingredients

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1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 cup all-purpose flour
4 cups low sodium chicken broth
1 cup unsweetened almond milk
2 cups cooked chicken breast, shredded
1 cup frozen peas
1 cup frozen corn
2 medium potatoes, peeled and diced
2 tablespoons fresh parsley, chopped

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Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened.
Add minced garlic, dried thyme, dried rosemary, black pepper, and salt. Stir and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring continuously to avoid lumps.
Add the diced potatoes and bring the mixture to a boil. Reduce heat to a simmer and cook for 15 minutes, or until potatoes are tender.
Stir in the almond milk, shredded chicken, frozen peas, and frozen corn. Simmer for another 5 minutes until heated through.
Remove from heat and stir in chopped fresh parsley.
Serve hot and enjoy your low calorie chicken pot pie soup.

Don’t worry about fancy equipment—just a good sturdy pot will do the trick. When serving, a sprinkle of fresh parsley on top brightens the bowl and adds a fresh pop of color. You can experiment a bit with the vegetables too; I’ve tossed in green beans or swapped corn for diced bell peppers when I needed a change. Sometimes I hesitate to use frozen veggies, but here they work nicely and save time. For a bit more richness, a splash of half-and-half might sneak in, though that tip comes with a small tradeoff on calories.

FAQ
Is this soup freezer-friendly? Yes, it freezes well—just thaw overnight before reheating gently on the stove.
Can I use different types of chicken? Absolutely, leftover roast chicken or even rotisserie chicken works great.
What if I don’t have almond milk? Any unsweetened milk alternative or even regular milk can be used without losing the creamy texture.
Is this recipe gluten-free? Not as is, since it uses flour for thickening, but swapping with a gluten-free flour blend could work.
How long does it keep? Stored in the fridge, it stays good for about four days.

Give this low calorie chicken pot pie soup a try next time you want something cozy but light. It’s a soothing bowl that makes cold days a little better, one spoonful at a time.