Soup season always sneaks up on me, especially on those afternoons when the sky turns a moody gray and the air smells like rain. That’s exactly when I reach for something warm, satisfying, but not too heavy. This low calorie chicken pot pie soup fits the bill perfectly — it’s like a cozy hug in a bowl, but without the guilt of a traditional pot pie crust.
One evening, I remember fumbling through my pantry while the rain pitter-pattered outside. I had a vague craving for something creamy and rich, but I didn’t want to feel weighed down. The kitchen filled with the gentle sizzle of onions and garlic, the familiar smells blending with the earthy notes of thyme and rosemary. Somehow, I lost track of time stirring the pot, distracted by a half-finished book on the counter and the soft hum of a distant thunderstorm. When I finally ladled the soup into my bowl, the warmth was immediate, the tender chicken and sweet peas adding bursts of comfort with every spoonful. It’s the kind of meal that feels like a small victory on a blah day.
Why you’ll love it:
- It’s a lighter take on classic comfort food — creamy but not heavy, so you can enjoy it any night without feeling stuffed.
- The combination of fresh herbs and vegetables makes every bite feel fresh and satisfying.
- Simple to prepare, but with enough depth of flavor to impress without fuss.
- It’s simple — and that’s kind of the point. Sometimes, you just want something straightforward and delicious.
And if you’re worried about leftovers, no need to fret. This soup keeps well in the fridge for a few days, making it a convenient option for busy weeks when you want something nourishing but fast.
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Low Calorie Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 6 1x
Description
A comforting and healthy twist on classic chicken pot pie, this low calorie chicken pot pie soup is packed with tender chicken, vegetables, and a creamy broth without the heaviness of traditional pie crust.
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 peas
1 cup frozen corn
8 cups low sodium chicken broth
2 cups cooked chicken breast, shredded
1/4 cup all-purpose flour
1 cup unsweetened almond milk
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3-4 minutes until translucent.
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 1-2 minutes to remove the raw flour taste.
Gradually pour in chicken broth while stirring continuously to avoid lumps.
Add dried thyme, dried rosemary, salt, and black pepper. Bring the mixture to a boil, then reduce heat to a simmer.
Simmer for 15 minutes until vegetables are tender.
Stir in shredded cooked chicken, frozen peas, and frozen corn. Cook for an additional 5 minutes until heated through.
Slowly stir in unsweetened almond milk and heat for another 2 minutes without boiling.
Remove from heat and stir in chopped fresh parsley.
Ladle soup into bowls and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes: You don’t need anything fancy to pull this soup together, just a sturdy pot and your favorite stirring spoon will do. I usually serve it with a slice of crusty bread or a simple side salad to keep things balanced. If you want to mix it up a bit, swapping the almond milk for a splash of coconut milk can add a subtle sweetness, though it changes the flavor slightly. Sometimes, I toss in a handful of kale or spinach for extra greens, but I haven’t tested every veggie combo — so don’t be shy to experiment. A pinch of smoked paprika can give it a smoky twist if you’re feeling adventurous.
FAQ
Can I use regular milk instead of almond milk?
Yes, you can substitute with dairy or other plant-based milk, just keep the heat gentle to avoid curdling.
Is this soup freezer-friendly?
It’s best not to freeze it because the almond milk may separate and affect texture.
How can I make it more filling?
Serving it with whole-grain bread or adding some cooked quinoa can bulk it up without losing the lightness.
When you want a comforting meal that doesn’t weigh you down, this soup’s got your back. Give it a try next time the weather turns chilly—you might find it becomes your new cozy go-to.