Skinny Chicken Pot Pie Soup
This cozy and comforting Skinny Chicken Pot Pie Soup delivers all the flavors of a traditional chicken pot pie without the crust! Loaded with vegetables, tender chicken, and flavorful herbs, it’s lightened up with fat-free half-and-half or almond milk. Perfect for meal prep, this creamy soup is sure to become a family favorite.
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Prep Time: 10 minutes
Cook Time: 38 minutes
Total Time: 48 minutes
Servings: 10 (1 cup per serving)
Weight Watchers Points: 2-5 points per serving (depending on your plan)
Ingredients:
3 Tbsp light butter, divided (such as Land O’ Lakes light butter made with canola oil)
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 tsp chicken bouillon
1/4 tsp black pepper
1/2 tsp salt
1/4 cup fresh parsley, finely chopped
1/2 tsp dried oregano
1/2 tsp dried basil
1 Tbsp fresh thyme (or 1/2 tsp dried thyme)
1/4 tsp dried sage
1 bay leaf
2 cups fat-free half-and-half, unsweetened almond milk, or skim milk (for a creamier texture, use fat-free half-and-half)
2 Tbsp cornstarch
1 cup frozen peas, not thawed
Instructions:
Sauté the vegetables:
In a large pot over medium-high heat, melt 1 tablespoon of light butter.
Add the diced onions, carrots, and celery and sauté for about 3 minutes, until softened.
Add the minced garlic and sauté for an additional minute.
