Chicken Pot Pie Soup (Skinny Version)
A lighter version of Chicken Pot Pie Soup. Made some changes like sauteing the vegetables first. Also made it low sodium.
A lighter version of Chicken Pot Pie Soup. Made some changes like sauteing the vegetables first. Also made it low sodium.
- 2 cups water
- 2 tablespoons olive oil
- 4 cups milk
- 1/2 large onion chopped
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch i
- 1 large celery stalk chopped
- 8 oz sliced baby portabella mushrooms
- pinch of thyme
- 2 each chicken bouillon i used herb-ox sodium free
- fresh ground pepper good amount
- 16 oz frozen classic mixed vegetables (peas carrots, green beans, corn)
- 2 each potatoes medium, small cubes
- 16 oz chicken breast diced small, can use fresh, frozen or pre-cooked
- Carbohydrate 22.3771125068726 g
- Cholesterol 67.4589190293718 mg
- Fat 3.11808293271252 g
- Fiber 2.24329170915355 g
- Protein 30.6592130129715 g
- Saturated Fat 0.989962155656311 g
- Serving Size 1 1 Recipe (523g)
- Sodium 156.091392323883 mg
- Sugar 20.133820797719 g
- Trans Fat 0.450571338812849 g
- Calories 245 calories
Step-by-step
- Create a slurry by combining 1/2 cup of cold water with flour in a medium bowl and whisk until well blended. Set aside.
- In a large pot, saute the celery and onion in the olive oil until beginning to soften.
- Add the mushrooms and continue to saute until all are soft.
- Pour remaining water and milk into a large pot and slowly bring to a boil.
- Add chicken bouillon, thyme, fresh pepper, frozen vegetables and return to a boil.
- Partially cover and simmer on low until vegetables are soft, about 10 minutes.
- Remove lid, add potatoes and chicken (if raw, cook until soft, about 5 minutes). If using cooked chicken, add it now.
- Slowly whisk in the slurry, stirring well as you add.
- Cook another 5 to 7 minutes, until soup thickens and flour cooks.
- Adjust salt and pepper to taste and serve.
My Lighter Take on Chicken Pot Pie Soup
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But let me tell you, sometimes the simplest recipes are the most satisfying. And this skinny chicken pot pie soup is a perfect example. It’s a comforting, flavorful meal that’s surprisingly light and easy to make, even on a weeknight. I discovered a recipe online for a chicken pot pie soup, but I wanted to make it my own, healthier version, focusing on fresh vegetables and low sodium ingredients.
I started by sautéing the celery, onion, and mushrooms. This simple step adds so much depth of flavor that you just can't get by simply throwing everything into the pot. The slightly caramelized onions and mushrooms add a richness that perfectly complements the creamy milk base. The original recipe called for cream, but I opted for just milk, which keeps the calorie count down significantly without compromising the taste. I also incorporated frozen mixed vegetables – a great time-saver! Peas, carrots, green beans, and corn all add vibrant colors and textures to the soup.
One thing I really wanted to emphasize was reducing the sodium content. Many pre-made chicken broths are loaded with sodium, so I used low-sodium bouillon cubes. This small change made a big difference in the overall taste, allowing the natural flavors of the vegetables and chicken to shine through. Believe me, it's surprisingly easy to adjust flavorings by using herbs and spices.
The secret to a truly great chicken pot pie soup is the perfect balance of flavors and textures. The creamy, subtly sweet vegetables, the savory chicken, and the subtle hint of thyme create a harmony of tastes that's impossible to resist. The addition of potatoes provides a satisfying heartiness, and the flour slurry gives the soup just the right thickness without being too heavy or pasty. This recipe perfectly bridges the gap between healthy eating and comfort food.
I love how versatile this recipe is. I sometimes add leftover cooked chicken to save time, or I’ll use rotisserie chicken from the grocery store. But honestly, cooking the chicken from scratch adds a level of freshness that's undeniable. Regardless of your cooking method, this is one soup that's incredibly easy to adapt to what you have on hand and your dietary preferences.
One of the best things about this soup is how well it freezes. I often make a big batch on the weekend and freeze individual portions for busy weeknights. It’s such a comforting, nourishing meal to come home to after a long day. This is comfort food without the guilt, and it’s a recipe I know I’ll be making again and again.
So, if you’re looking for a healthy, delicious, and easy weeknight meal, give my skinny chicken pot pie soup a try. You won't be disappointed. Let me know in the comments how you enjoyed this recipe, and feel free to share your own modifications!
