Low-Calorie Chicken Pot Pie Soup: An Easy, Healthy Twist On A Classic
A big bowl of delicious comfort food. This soup is much lighter than a traditional pot pie but has all the yumminess! Each serving is hearty enough for dinner. It’s loaded with chicken, potatoes, and assorted veggies. You can serve it with baked biscuits on the side if desired and a salad. One main course bowl has 260 calories and 3 grams of fat.
Why You’ll Love Skinnylightful Chicken Pot Pie Soup
Skinnylightful Chicken Pot Pie Soup offers a comforting and satisfying twist on a classic favorite. It's perfect for those who crave the warm, creamy flavors of chicken pot pie but want a lighter option. This soup is packed with tender chicken, colorful vegetables like carrots and peas, and a touch of creamy broth that mimics the filling of a pot pie. All this goodness comes without the heavy pastry crust, making it a lower-calorie and guilt-free indulgence. It's a perfect way to enjoy a hearty and flavorful meal without sacrificing your healthy eating goals.Ingredients for Skinnylightful Chicken Pot Pie Soup
This recipe offers a delicious and lighter take on classic chicken pot pie, perfect for those watching their calorie intake. Here's a closer look at each ingredient and its role in the soup:Base:- 4 cups Swanson's reduced-sodium chicken broth or your favorite, (32 oz container): Chicken broth forms the base of the soup, providing a savory flavor foundation. Using reduced-sodium broth keeps the overall sodium content lower.
- 2 cups potatoes, peeled and cubed (½ inch cubes): Cubed potatoes add heartiness and body to the soup. They cook down and become tender, absorbing the flavors of the broth and vegetables.
- 1½ cups onions, chopped: Chopped onions add a base of savory flavor to the soup.
- 4 cups frozen mixed vegetables, not defrosted (most include peas, carrots, green beans and corn): Frozen mixed vegetables offer a variety of colors, textures, and nutrients to the soup. Using them frozen helps prevent overcooking and ensures they retain some of their crispness. The recipe mentions that these typically include peas, carrots, green beans, and corn, but you can adjust the mix based on your preferences.
- 3 cups cooked chicken, diced (12 ounces): Diced cooked chicken adds a lean protein element to the soup, making it more filling and satisfying. You can use leftover chicken, poach some specifically for the recipe, or even use shredded rotisserie chicken for convenience.
- 1¼ teaspoon dried thyme: Dried thyme adds a warm, herbal flavor that complements the other ingredients perfectly.
- ¼ teaspoon salt or to taste: Salt enhances the overall flavor of the soup. You can adjust the amount to your preference after tasting.
- Black pepper, to taste: Black pepper adds a touch of heat and complexity to the flavor profile.
- 1½ cup reduced-fat milk (2%): Reduced-fat milk adds a touch of creaminess to the soup, mimicking the texture of a pot pie filling without the extra fat and calories of heavy cream.
- 3 tablespoons cornstarch or 2 tablespoons flour: Cornstarch or flour acts as a thickener, creating a slightly more substantial and satisfying soup consistency. Cornstarch is generally considered a healthier option with less thickening power needed, so you can use slightly less compared to flour.
How to Make Skinnylightful Chicken Pot Pie Soup
Building the Base:- Combine Broth, Vegetables, and Simmer: In a large pot, add the chicken broth, cubed potatoes, and chopped onions. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat, cover the pot, and simmer for 10 minutes. This allows the potatoes to soften and the flavors to develop.
- Add Frozen Vegetables: After simmering for 10 minutes, stir in the frozen mixed vegetables. The recipe suggests breaking up any large frozen clumps to ensure even cooking.
- Incorporate Chicken and Herbs: Next, add the cooked and diced chicken to the pot along with the dried thyme. Season with salt and black pepper to taste. Stir everything well to combine.
- Simmer with Vegetables: Bring the soup back to a boil, then reduce the heat again, cover the pot, and simmer for an additional 5 minutes. This allows the vegetables and chicken to heat through and absorb the flavors.
- Mix Milk and Thickener: While the soup simmers, prepare the creamy thickener in a separate small bowl. Add the cornstarch (or flour) to the bowl. Gradually whisk in the reduced-fat milk, a little at a time, until a smooth and lump-free mixture forms. Whisk well to ensure the cornstarch or flour is completely dissolved in the milk.
- Increase Heat and Stir In Thickener: Increase the heat of the soup to medium. Carefully, using a rubber spatula or wooden spoon (to avoid crushing the potatoes), stir in the milk/cornstarch mixture into the hot soup.
- Thicken and Adjust Consistency: Continue cooking the soup, uncovered, for about 5 minutes. Stir frequently with the rubber spatula or wooden spoon to prevent sticking and ensure even thickening. As the soup cooks, the cornstarch or flour will activate, thickening the broth and creating a more substantial soup texture.
- Monitor and Adjust Heat: If the soup starts to boil vigorously after adding the milk mixture, reduce the heat back down to a simmer to prevent burning.
Helpful Tips About this Recipe
Makes 6 main-course servings. Each serving 1¾ cups.
Shopping Tips
Serve with 1 pkg. Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit), if desired. Most supermarkets sell these in the refrigerated section where other dough is sold. Baked them while the soup is cooking.
Storage Tips
If you’re cooking for one or two people, don’t let this stop you from making this wonderful soup. It freezes great. Divide the leftovers into single-serving containers and freeze.
WW Freestyle SmartPoints 2-Blue
WW SmartPoints 6-Green
Shopping Tips
Serve with 1 pkg. Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit), if desired. Most supermarkets sell these in the refrigerated section where other dough is sold. Baked them while the soup is cooking.
Storage Tips
If you’re cooking for one or two people, don’t let this stop you from making this wonderful soup. It freezes great. Divide the leftovers into single-serving containers and freeze.
WW Freestyle SmartPoints 2-Blue
WW SmartPoints 6-Green
| SKINNY FACTS: for 1¾ cup serving 260 calories, 3g fat, 1g sat.fat, 5mg chol, 28g prot, 29g carbs, 4g fiber, 554mg sod, 7g sugar |
| FACTS: for Freestyle SmartPoints 92 calories , 1g sat. fat, 12g protein, 1g sugar |
Low-Calorie Chicken Pot Pie Soup: An Easy Healthy Twist On A Classic
Ingredients
- 4 cups Swanson’s reduced-sodium chicken broth or your favorite, (32 oz container)
- 2 cups potatoes, peeled and cubed (½ inch cubes)
- 1½ cups onions, chopped
- 4 cups frozen mixed vegetables, not defrosted (most include peas, carrots, green beans and corn)
- 3 cups cooked chicken, diced (12 ounces)
- 1¼ teaspoon dried thyme
- ¼ teaspoon salt or to taste
- Black pepper, to taste
- 1½ cup reduced-fat milk (2%)
- 3 tablespoons cornstarch or 2 tablespoons flour
Instructions
- In a large pot, add the chicken broth, potatoes, and onions. Bring to a boil. Reduced heat, cover, and simmer for 10 minutes.
- Stir in frozen vegetables and break up the frozen pieces, if necessary. Add the chicken, thyme, salt, and pepper. Bring back to a boil, reduce heat, and cover. Simmer for 5 minutes.
- In a separate small bowl, add cornstarch or flour. Gradually add milk, stirring with a whisk, until well blended. Keep mixing until the cornstarch or flour is completely dissolved.
- Increase the soup heat to medium. Using a rubber spatula or wooden soup, so you don’t smash the potatoes, stir in milk/cornstarch mixture. Continue to cook, uncovered, for about 5 minutes, to thicken. Stir often using the rubber spatula or wooden spoon. If it starts to boil, turn heat down to simmer.
Nutrition
Serving: 1.75cupsCalories: 260kcalCarbohydrates: 29gProtein: 28gFat: 3gSaturated Fat: 1gCholesterol: 5mgSodium: 554mgFiber: 4gSugar: 7gBlue Smart Points: 2Green Smart Points: 6Plus Points: 6
Tried this recipe?Let me know how it was!
How would you put this in a pie crust to bake?
Dianna, I actually have a recipe for chicken pot pie. Even if you want to use your own pie crust, the filling from this recipe would be better. This soup recipe is far too runny and would not work as a filling. Here’s the link: https://29betterlife-offers.com/recipes/chicken-pot-pie/%3C/a%3E%3Cbr /> All the best,
Nancy
Loved it and very easy ! Thanks ! Anxious to try some of your other yummy looking recipes !
Wonderful Lucille. Thanks so much for your feedback! Thrilled you loved this recipe.
All the best,
Nancy