Description
A comforting and healthy take on classic chicken pot pie, this low calorie chicken pot pie soup is packed with tender chicken, vegetables, and a creamy broth without the extra calories. Perfect for a cozy meal that satisfies without the guilt.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
1 cup frozen green peas
1 cup frozen corn kernels
8 cups low sodium chicken broth
2 cups cooked chicken breast, shredded
1/4 cup all-purpose flour
1 cup unsweetened almond milk
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, diced carrots, and diced celery. Cook for 5 minutes, stirring occasionally.
Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring constantly to avoid lumps.
Add dried thyme, dried parsley, salt, black pepper, and ground nutmeg. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes until the vegetables are tender.
Stir in shredded cooked chicken, frozen peas, frozen corn, and almond milk.
Simmer for an additional 5 minutes until the soup is heated through and slightly thickened.
Adjust seasoning with additional salt and pepper if needed.
Serve hot and enjoy your low calorie chicken pot pie soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes