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Amazing Lightened-Up Chicken Pot Pie Soup: 1 Secret

Lightened-Up Chicken Pot Pie Soup (All the Flavor!)
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Enjoy the comforting flavor of classic chicken pot pie, now in a lighter, easier soup form. This recipe gives you all the creamy, savory goodness without the heavy crust.

Ingredients

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  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup milk (use skim or 1% for lighter soup)
  • 2 cups cooked, shredded chicken breast
  • 1 cup frozen peas
  • 1 cup frozen corn
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in the thyme and rosemary. Cook for 1 minute until fragrant.
  4. Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the chicken broth until smooth. Bring to a simmer.
  6. Stir in the milk. Continue to simmer gently until the soup thickens slightly, about 5 minutes. Do not boil.
  7. Add the shredded chicken, frozen peas, and frozen corn. Cook until the chicken is heated through and the vegetables are tender, about 3 to 5 minutes.
  8. Season with salt and pepper to your liking. Serve hot.

Notes

  • You can use rotisserie chicken for quick prep.
  • For extra flavor, use low-sodium broth and adjust added salt separately.
  • If you prefer a thicker soup, let it simmer a few minutes longer after adding the milk.

Nutrition

Find it online: https://tasteportfolio.com/lightened-up-chicken-pot-pie-soup-recipe/