Low Fat Chicken Pot Pie Soup
Warm, comforting, and guilt-free, this Low Fat Chicken Pot Pie Soup is the perfect way to enjoy the classic flavors of a pot pie in a lighter, healthier form. Packed with tender shredded chicken, a medley of colorful vegetables like carrots, peas, and corn, and a creamy, herb-infused broth thickened with almond milk, this recipe is big on flavor but light on calories. Ready in just an hour, it’s a hearty, one-pot meal that’s perfect for busy weeknights. Whether you’re watching your calorie intake or simply looking for a wholesome yet satisfying soup, this dish is sure to hit the spot. Don't forget to finish it with a sprinkle of fresh parsley for a burst of bright freshness!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 2 garlic cloves, minced
- 4 cups low sodium chicken broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup unsweetened almond milk
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Start by seasoning the chicken breast with salt and pepper. Heat the olive oil in a large pot over medium-high heat.
Add the seasoned chicken breast to the pot and cook for about 4-5 minutes on each side or until browned. Remove the chicken from the pot and set aside.
In the same pot, add diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
Add minced garlic and cook for an additional 1 minute until fragrant.
Pour in the low sodium chicken broth and bring it to a gentle simmer.
Once simmering, return the chicken breast to the pot. Cover and simmer for about 20 minutes, or until the chicken is fully cooked, and the vegetables are tender.
Remove the chicken breast and shred it using two forks. Return the shredded chicken to the pot.
Add the frozen peas, frozen corn, dried thyme, and dried rosemary. Stir to combine and let simmer for another 5 minutes.
In a small bowl, whisk together almond milk and flour until smooth. Pour this mixture into the soup, stirring constantly, and cook for about 5 minutes until the soup thickens slightly.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4047 mg | 176% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 28.3 g | ||
| Protein | 173.2 g | 346% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 731 mg | 56% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3619 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
