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Instructions:
1. Cook the Chicken:
- Heat olive oil in a large soup pot over medium heat. Add the diced chicken and cook until browned and fully cooked through, about 6-8 minutes. Remove the chicken from the pot and set it aside.
2. Sauté Vegetables:
- In the same pot, add the diced onion, garlic, carrots, and celery. Cook for about 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Make the Soup Base:
- Sprinkle the flour over the sautéed vegetables and stir to combine. This will help thicken the soup. Cook for another 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly to avoid any lumps. Add the almond milk (or low-fat milk) and continue to stir until the mixture begins to thicken slightly.
4. Add Seasonings and Chicken:
- Stir in the thyme, rosemary, salt, pepper, and Dijon mustard (if using). Add the cooked chicken back into the pot along with the frozen peas. Stir to combine, and bring the soup to a simmer. Let it cook for an additional 5-10 minutes, allowing the flavors to meld together.
5. Adjust Seasonings:
- Taste the soup and adjust the seasoning as needed, adding more salt or pepper to your liking.
6. Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot, and enjoy a lighter version of the classic chicken pot pie!
Tips for the Best Skinny Chicken Pot Pie Soup
- Use Lean Protein:
For a healthier version, use boneless, skinless chicken breast or even turkey breast. This helps to keep the soup lean and protein-packed without adding unnecessary fat. - Try Cauliflower for Extra Creaminess:
For an even creamier soup without using heavy cream, try adding some blended cauliflower. Steam a few florets of cauliflower and blend them with some of the soup’s liquid to create a smooth, creamy texture. - Add More Veggies:
If you want to pack even more nutrition into this soup, feel free to add extra vegetables like green beans, corn, or potatoes. Just make sure to adjust the liquid as necessary. - For a Richer Flavor:
If you don’t mind a slightly higher fat content, you can replace the almond milk with half-and-half or regular milk for a richer, creamier texture. - Make it Gluten-Free:
For a gluten-free version, simply swap the flour with a gluten-free flour blend or cornstarch. Be sure to check the chicken broth and other ingredients for any hidden gluten.
Why This Recipe Works:
This Skinny Chicken Pot Pie Soup offers the same hearty, comforting flavors of the traditional dish, but without the heaviness of a flaky crust or excessive amounts of cream. By using a mix of lean protein, vegetables, and a lightened-up creamy base, you can indulge in a comforting bowl of soup without the extra calories. It’s a nutritious and satisfying meal that’s perfect for meal prep, and it’s sure to become a family favorite.
Whether you’re following a healthier lifestyle or just looking for a lighter version of a classic dish, Skinny Chicken Pot Pie Soup has you covered. It’s the ideal balance of comfort, flavor, and nutrition in one delicious bowl.
Conclusion
If you’ve been craving the rich flavors of chicken pot pie but want something lighter, this Skinny Chicken Pot Pie Soup is the perfect solution. With all the comforting ingredients you love—chicken, vegetables, and a creamy broth—this healthier version is both satisfying and easy to prepare. It’s a great way to enjoy a hearty, comforting meal while sticking to your health goals. Serve this soup with a side of crusty bread, and you’ve got the ultimate cozy meal!
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