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

Begin by preparing your vegetables so that all flavors blend beautifully together. In a large pot placed over medium-high heat, melt 1 tablespoon of light butter. The light butter is essential here, as it helps you achieve a rich flavor without added fats. Once the butter is melted and starts to bubble slightly, toss in the diced onions, chopped carrots, and finely diced celery. Sauté these vegetables for approximately 3 minutes; during this time, you want to witness the colors of the vegetables deepen and their aromatic essences to fill your kitchen.

After about 3 minutes, add the minced garlic and sauté it for an additional minute. Take care not to let the garlic burn; its addition should smell fragrant and simply delightful. Next, it’s time to make your roux—a magical mixture that will thicken the soup and add richness to your broth. To do this, add the remaining 2 tablespoons of light butter into the pot. Once it’s completely melted, sprinkle in the flour. Stir the flour continuously for around 2 minutes, ensuring there are no lumps, and enjoying how it gradually thickens as it warms.

With the roux ready, slowly pour in the chicken broth while whisking continuously. This stirring action is key for achieving that smooth, creamy texture. Incorporate all of your gorgeous chopped potatoes into the mix, along with the bay leaf. Adding the supportive flavors of chicken bouillon, salt, pepper, oregano, basil, thyme, and sage will transport your taste buds through a variety of aromatic landscapes. Stir everything well to ensure your spices are evenly distributed.

Bring the mixture to a gentle simmer. You'll notice tiny bubbles start to rise, and the soup will begin to thicken slightly as it heats. Allow the soup to simmer for about 15 to 20 minutes, keeping an eye on it while you wait for the potatoes to become tender. You can test the potatoes' doneness by piercing them with a fork; they should be soft but not mushy.

Once the potatoes have reached the desired tenderness, it’s time to add the star ingredient, the chicken. Stir in the shredded or cubed rotisserie chicken into the pot, and let the soup continue to simmer for another 5 minutes, allowing the chicken to warm through and absorb the delicious flavors of the broth.

To achieve that enticing creaminess, we’ll prepare a thickening agent. In a small bowl, whisk together the cornstarch and your choice of half-and-half or non-dairy milk until the mixture is smooth and free of any lumps. This process is crucial for ensuring your soup doesn’t become overly gunky. Gently stir this cornstarch mixture into the simmering soup, keeping everything on low heat. Continue stirring often for 5 to 8 minutes or until the soup thickens to your liking—think of it as achieving that luxurious, velvety consistency that screams comfort.

In the last few minutes of cooking, toss in the frozen peas directly into the pot. There’s no need to thaw them first; they will cook quickly and release their bright color into the soup while adding a delightful pop of sweetness.

Once everything is bubbling and beautifully thickened, remove the bay leaf and discard it—no one wants an unexpected surprise bite of bay leaf! For a final flourish before serving, garnish your soup with freshly chopped parsley or a sprinkle of thyme leaves for a hint of freshness.

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!