We transformed an American classic, chicken pot pie, into a light and creamy soup recipe, exploding with taste and wholesome goodness. In a world where comfort often sacrifices health, our creamy light chicken pot pie soup offers the best of both. It’s a revamped classic that delivers all the comfort you crave while being mindful of your well-being.
Chicken Pot Pie Soup – indulge in Comfort, without the guilt
Traditionally, chicken pot pie is made with a buttery crust and a heavy filling, laden with cream and butter. While undeniably delicious, it’s not always the healthiest option. But fear not, because our creamy chicken pot pie soup is here to offer a healthier alternative, without compromising on flavor. This light and creamy soup retains all the rich flavors of its predecessor. However it cuts back on calories and fat. So cozy up and indulge in this guilt-free comfort food.
Exploring the Wholesome Delight of Creamy Chicken Pot Pie Soup
In a world where comfort often comes at the cost of health, finding a balance between indulgence and nourishment can be a challenge. However with this recipe, creamy light chicken pie soup, you can experience the best of both worlds. This revamped rendition of a beloved American classic brings forth all the comforting flavors you crave, while being mindful of your well-being. So, let’s dive into the heartwarming journey of this wholesome delight.
The Secret to Lightness
At the heart of this recipe lies a commitment to wholesome ingredients and mindful cooking techniques. To start, the butter has been reduced. While this soup uses a buttery roux we’ve reduced the amount just enough to create a creamy soup. Secondly, we swapped out heavy cream for lowfat evaporated milk, reducing the calorie and fat content without sacrificing creaminess. For those looking for a gluten free option, swap out the flour for garbanzo bean or chickpea flour.
But it’s not just about what we take out; it’s also about what we put in. This soup is brimming with nutrient-rich vegetables – onion, celery carrots and peas – providing a colorful array of vitamins and minerals. Additionally, tender shreds of chicken breast add protein and satiety, making each bowl a balanced and satisfying meal.
A Symphony of Flavors
What truly sets our creamy chicken pot pie soup apart is its explosion of taste. Fragrant herbs like thyme, rosemary and sage infuse the creamy broth with warmth and depth, while a hint of garlic and onion adds a savory complexity. Each spoonful is a symphony of flavors, dancing harmoniously on your palate and leaving you craving more.
Whether enjoyed as a comforting weeknight dinner or served at a gathering of friends and family, our creamy chicken pot pie soup is sure to delight and nourish. So, go ahead – indulge in comfort, without the guilt. Rediscover the joy of wholesome eating and savor every moment of this heartwarming culinary experience.
Ingredients List for Chicken Pot Pie Soup
- Butter
- Evaporated Milk
- Shredded Roasted Chicken or Turkey
- Vegetables (Carrots, Celery, Potato and Peas)
- Flour
- Broth
- Herbs de Provence
- Poultry Seasoning
- Dry Sherry, Dry Marsala or Dry White Wine
- Salt and Pepper
- Parsley for Garnish (optional)
Chicken or Turkey
In order to keep things simple, store bought roasted chicken is shredded for this simple dish. Or perhaps you have leftover chicken breast. Often times I cook up a batch of chicken breasts to have on hand for lunches and for use to make soup and pasta dishes, like this one. If these are on hand, they can be cubed up and added to the finished soup. Additionally, leftover turkey makes a great substitute for the chicken. This soup recipe makes a great makeover meal for leftover turkey from Thanksgiving.
The Vegetables
As easy as pie, just simply cut the vegetables into bite-sized cubes. When making this dish for my family, I prefer to amp up the vegetable portion by adding mushrooms. However, this is a personal preference, not usually found in chicken pot pie . Furthermore, take the liberty to add any vegetable of preference, like green beans.
Flour in the Roux, or Gluten-Free Option
Generally, I reach for all-purpose flour. However if you need to keep your dish gluten-free, I have found that chickpea or garbanzo bean flour works well as a thickner.
Weight Watchers and Waist Watchers……………
A 1 1/2 Cup Serving is 6 WW Smart Points
Buon Appetito!
PrintUltimate Chicken Pot Pie Soup
This revamped rendition of a beloved American classic brings forth all the comforting flavors of chicken pot pie while being mindful of your well-being. This hearty soup is brimming full of potato, vegetable and chicken breast in a creamy soup that is lighter in calories but exploding with the flavors you crave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes to an hour
- Yield: 10 1/2 Cups/ 7 Servings 1x
- Category: Soups/Stews
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 Tablespoons (28 grams) Butter
- 1 teaspoon (5 grams) Olive Oil
- 1 cup (135 grams) Celery, diced
- 1 cup (135 grams) Sweet Onion, diced
- 2 1/2 cups (360 grams) Carrot, diced {about 3 large carrots}
- 3 cups (426 grams) White Rose or Golden Yukon Potatoes, diced
- 6 Tablespoons (60 grams) All Purpose Flour
- 1 teaspoon (1 gram) Herbs de Provence
- 2 Tablespoons (27 grams) Sherry or Dry White Wine
- 4 cups (916 grams) Chicken Stock or Broth
- 1 teaspoon (2 grams) Poultry Seasoning
- 1 teaspoon (2 grams) White or Black Pepper, ground
- 1 1/4 teaspoons (8 grams) Kosher Salt
- A Dash or Pinch of Nutmeg
- 2 cups (359 grams) Cooked Chicken or Turkey, cubed or shredded
- 1 1/2 cups (200 grams) Frozen Green Peas
- 3/4 cup (170 grams) Low-Fat Evaporated Milk
- Chopped Parsley for Garnish (Optional)
Instructions
- Heat a large dutch oven or stock pot over medium heat.
- Add one teaspoon of olive oil to the heated pan. Once the olive oil begins to shimmer, add the chopped onion. Saute until the onion becomes golden and translucent, about 5 minutes.
- Add the celery, carrot and potato along with 1 tablespoon of butter. Stir occasionally, to mix the vegetables allowing them to soften slightly, about another 5 minutes.
- Add the remaining tablespoon of butter to the pot. Once the butter has melted, sprinkle the flour over the vegetables and stir to combine. The vegetable mixture will become sticky and stiff, looking a bit pasty. Continue to stir while cooking the flour (roux) for about 2 minutes.
- Gradually add the sherry to the roux, while stirring continuously.
- Gradually add the chicken stock while stirring. Continue stirring until well combined into a creamy mixture.
- Stir in the Herbs de Provence, poultry seasoning, pepper, salt and nutmeg.
- Once the soup base begins to boil, reduce the heat to low. Continue to let the soup simmer over low heat for 10 minutes.
- While stirring, add the evaporated milk to the soup. Allow the soup to come back up to a low boil.
- Add the chicken and continue to cook for 5 additional minutes.
- Stir in the frozen peas, and allowing them to simmer in the soup for an additional 5 minutes.
- Remove from the soup from heat source and serve.
- Garnish with freshly chopped parsley if desired.
Notes
Don’t hesitate to add any vegetable of your choice to the mix.
For a Gluten-Free Option, replace the all-purpose flour measure for measure with chickpea or garbanzo bean flour.
