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