Low Sodium Chicken Pot Pie Soup
Cozy up with a warm bowl of Low Sodium Chicken Pot Pie Soup, a heart-healthy twist on the classic comfort food dish. Packed with vibrant vegetables like carrots, celery, peas, and corn, tender shredded chicken, and hearty russet potatoes, this soup delivers all the creamy, savory flavors you love without excess salt. The base is gently thickened with a light roux and enriched with skim milk, while aromatic thyme and a hint of garlic elevate the flavor profile. Perfect for weeknight dinners, this low-sodium recipe is a wholesome and nourishing meal that comes together in under an hour. Serve it with a sprinkle of fresh parsley for a burst of color and flavor. Ideal for those watching their sodium intake, this guilt-free classic will be a new family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 3 Carrots, diced
- 3 Garlic cloves, minced
- 0.25 cup All-purpose flour
- 4 cups Low-sodium chicken broth
- 1.5 cups Cooked chicken breast, shredded
- 2 medium Russet potatoes, peeled and diced
- 1 cup Frozen peas
- 1 cup Frozen corn
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 0.5 teaspoon Ground black pepper
- 1 cup Skim milk
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large pot, heat the unsalted butter and olive oil over medium heat.
Add the diced onion, celery, and carrots to the pot and sauté for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the vegetables and cook, stirring continuously, for about 2 minutes to form a light roux.
Gradually whisk in the low-sodium chicken broth, ensuring there are no lumps of flour.
Add the shredded chicken, diced potatoes, frozen peas, frozen corn, dried thyme, bay leaf, and ground black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes or until the potatoes are tender.
Stir in the skim milk and let the soup simmer for another 5 minutes to heat through.
Remove the bay leaf. Taste and adjust seasoning with additional black pepper if needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 59.6 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 763 mg | 59% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 6135 mg | 131% | |
*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.
