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