This light Chicken Pot Pie Soup has the same delicious flavors as a traditional chicken pot pie but without the pastry crust! It is packed with vegetables, juicy pieces of chicken, and flavored with fresh herbs. This soup is simple to prepare and very tasty, making it a sure hit with your family!
Time needed to prepare: 10 minutes.
Time to cook38 minutes
Overall time48 minutes
List of items needed to make a recipe.
3 tablespoons of light butter, separated. I use Land o’ Lakes light butter with canola oil.
3 cups of cooked chicken, either shredded or cubed.
1 onion, chopped
4 sticks of celery, chopped into small pieces.
1 cup of carrots, cut into small pieces.
5 pieces of minced garlic
1/3 cup of regular flour
2 and a half cups of small gold or Yukon potatoes, cut into pieces that are half an inch in size.
4 cups of chicken broth with low sodium
Two and a half teaspoons of chicken bouillon.
1/4 teaspoon of black pepper
Half a teaspoon of salt
1/4 cup of parsley, chopped into small pieces.
Half a teaspoon of dried oregano
Half a teaspoon of dried basil.
1 tablespoon of fresh thyme or 1/2 teaspoon of dried thyme
1/4 teaspoon of dried sage
1 leaf from the bay tree
2 cups of fat-free half and half, unsweetened almond milk, or skim milk. I use Land O Lakes fat-free half and half to add extra creaminess.
2 tablespoons of cornstarch
1 cup of frozen peas, do not defrost.
Directions
Heat 1 tablespoon of light butter in a big pot on medium-high heat. Put onions, carrots, and celery in the pan and cook for 3 minutes. Add garlic and cook for 1 more minute.
Add 2 more tablespoons of light butter. Add the flour and cook for 2 minutes while stirring constantly.
Gradually pour in chicken broth while stirring.
Include potatoes, bay leaf, broth cube, salt, pepper, and spices.
Cook until the potatoes are soft; for around 15-20 minutes.
Put the cooked chicken in and let it cook for 5 more minutes.
Mix cornstarch with half and half or any type of milk until it’s smooth. Mix the cornstarch mixture into the pot.
Heat the soup until it starts to bubble gently. Add peas and keep stirring often. Let it cook gently for 5-8 minutes or until the soup becomes thicker. Take the pot off the stove and remove the bay leaf. Remember: the soup will become thicker as it cools down.
Add some fresh parsley or thyme leaves on top, if you like.
Serve with biscuits you make at home or buy from the store, if you prefer.
Servings: Enough for 10 servings of 1 cup each.
