Low Fat Chicken Pot Pie Soup

Warm, creamy, and comforting, this Low Fat Chicken Pot Pie Soup captures all the flavors of a classic chicken pot pie in a healthier, one-pot meal. Packed with tender shredded chicken, hearty vegetables like carrots, celery, peas, and corn, and seasoned with aromatic herbs like thyme and rosemary, this soup delivers on taste without the added fat or calories. A light almond milk and flour mixture adds a velvety texture, creating a guilt-free creamy base. Perfect for cozy weeknight dinners, this wholesome recipe is ready in under an hour and makes enough to serve six, making it ideal for meal prep or family gatherings. Garnish with fresh parsley for a vibrant finish, and enjoy a bowl of comfort that’s as nourishing as it is delicious.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 2 medium celery stalks, sliced
• 2 garlic cloves, minced
• 4 cups low sodium chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 cup unsweetened almond milk
• 2 tablespoons all-purpose flour
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Start by seasoning the chicken breast with salt and pepper. Heat the olive oil in a large pot over medium-high heat.

Step 2

Add the seasoned chicken breast to the pot and cook for about 4-5 minutes on each side or until browned. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add diced onion, sliced carrots, and sliced celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 4

Add minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Pour in the low sodium chicken broth and bring it to a gentle simmer.

Step 6

Once simmering, return the chicken breast to the pot. Cover and simmer for about 20 minutes, or until the chicken is fully cooked, and the vegetables are tender.

Step 7

Remove the chicken breast and shred it using two forks. Return the shredded chicken to the pot.

Step 8

Add the frozen peas, frozen corn, dried thyme, and dried rosemary. Stir to combine and let simmer for another 5 minutes.

Step 9

In a small bowl, whisk together almond milk and flour until smooth. Pour this mixture into the soup, stirring constantly, and cook for about 5 minutes until the soup thickens slightly.

Step 10

Season the soup with salt and black pepper to taste.

Step 11

Serve hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(2337.7g)

Amount per serving	% Daily Value*
Calories	1420.6

Total Fat 36.9g	0%
Saturated Fat 7.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 385.6mg	0%
Sodium 4047.2mg	0%
Total Carbohydrate 97.5g	0%
Dietary Fiber 20.7g	0%
Total Sugars 28.3g
Protein 173.2g	0%

Vitamin D 110.5IU	0%
Calcium 730.9mg	0%
Iron 13.6mg	0%
Potassium 3618.7mg	0%

*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.

Source of Calories

Fat: 23.5%

Protein: 49.0%

Carbs: 27.6%