Low Calorie Chicken Pot Pie Soup
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
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
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.