There’s something about the aroma of a simmering pot that wraps around you like a soft blanket on a chilly evening. This Low Calorie Chicken Pot Pie Soup brings that familiar comfort, but in a way that feels surprisingly light and fresh. I remember the first time I made it—it was one of those days when I wanted something hearty yet didn’t want to feel weighed down afterward. The kitchen filled with the scent of thyme and rosemary gently mingling with garlic, while the slow bubbling promised warmth and satisfaction.
I was halfway through chopping vegetables when the phone rang, and I ended up with a few uneven carrot pieces—nothing fancy, but somehow that made it feel more homemade, more real. As the soup thickened, I kept sneaking little tastes, each spoonful reminding me of the cozy pot pies of my childhood, only without the guilt. It’s that kind of recipe you can come back to when you crave comfort but want to stay on track.
- It balances richness and lightness in a way that feels indulgent without the heavy aftermath.
- The flavors are layered yet simple, letting the herbs and fresh veggies shine through.
- It’s simple — and that’s kind of the point. No need for complicated steps or fancy ingredients.
- Perfect for batch cooking, but a little patience is needed to let it thicken just right.
Sometimes, when I’m really pressed for time, I skip peeling the carrots and it still turns out pretty good—don’t tell anyone. This soup is forgiving in that way, which is why I keep coming back to it.
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Low Calorie Chicken Pot Pie Soup
- Total Time: 45 minutes
- Yield: 6
Description
A comforting and hearty low calorie chicken pot pie soup that captures all the flavors of classic chicken pot pie in a lighter, creamy soup form. Perfect for a healthy meal without sacrificing taste.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 cup all-purpose flour
4 cups low sodium chicken broth
1 cup unsweetened almond milk
2 cups cooked chicken breast, shredded
1 cup frozen peas
1 cup frozen corn
1/2 cup chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables are tender, about 7 minutes.
Add minced garlic, dried thyme, dried rosemary, black pepper, and salt. Cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and almond milk, stirring constantly to avoid lumps.
Bring the mixture to a simmer and cook until the soup thickens slightly, about 10 minutes.
Add shredded cooked chicken, frozen peas, and frozen corn to the pot. Stir and cook until the peas and corn are heated through, about 5 minutes.
Stir in chopped fresh parsley and adjust seasoning with salt and pepper if needed.
Remove from heat and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Making this soup doesn’t require special gadgets, just a good pot and a wooden spoon you don’t mind getting a little messy. I like to serve it with a slice of crusty bread or a light side salad, but honestly, it’s hearty enough on its own. If you want to switch things up, adding a handful of cooked barley or swapping the almond milk for regular milk (if you’re not dairy-free) can change the texture a bit. I haven’t tested all variations, but tossing in some fresh thyme instead of dried once in a while feels like a nice upgrade.
Another time, I tried stirring in a little bit of grated parmesan at the end, which added a subtle richness—definitely worth experimenting with if you’re feeling adventurous. And if you want to sneak in more greens, kale or spinach would probably work fine, but I’d add them near the end so they don’t get too soggy.
FAQ
Can I make this soup ahead of time?
Absolutely. It stores well in the fridge for a few days. Just reheat gently to keep the creamy texture.
What if I don’t have almond milk?
Regular milk or any other unsweetened plant-based milk can work, but almond milk keeps it lighter.
Is it okay to freeze this soup?
Freezing isn’t recommended because the almond milk might separate, leaving an unpleasant texture.
Can I use fresh vegetables instead of frozen?
Yes, but adjust cooking times accordingly so the veggies stay tender but not mushy.
Give this Low Calorie Chicken Pot Pie Soup a try when you want something nourishing that still feels like a treat. It’s the kind of dish that invites you to slow down, savor each spoonful, and maybe even make a little mess along the way.