Low Sodium Chicken Pot Pie Soup

Indulge in the comforting flavors of a classic pot pie without the extra salt with this hearty Low Sodium Chicken Pot Pie Soup. Packed with tender shredded chicken, vibrant vegetables like carrots, peas, and corn, and creamy diced potatoes, this recipe delivers the savory taste you love in a healthier, heart-friendly way. Made with low-sodium chicken broth, a light roux, and a splash of skim milk, it achieves a rich, velvety consistency without heavy cream or excess sodium. Perfect for busy weeknights, this one-pot wonder comes together in under an hour and is finished with a sprinkle of fresh parsley for a touch of brightness. Pair it with a crusty whole-grain roll or enjoy on its own for a satisfying and wholesome meal.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 2 Celery stalks, diced
• 3 Carrots, diced
• 3 Garlic cloves, minced
• 0.25 cup All-purpose flour
• 4 cups Low-sodium chicken broth
• 1.5 cups Cooked chicken breast, shredded
• 2 medium Russet potatoes, peeled and diced
• 1 cup Frozen peas
• 1 cup Frozen corn
• 1 teaspoon Dried thyme
• 1 Bay leaf
• 0.5 teaspoon Ground black pepper
• 1 cup Skim milk
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a large pot, heat the unsalted butter and olive oil over medium heat.

Step 2

Add the diced onion, celery, and carrots to the pot and sauté for about 5 minutes until the vegetables begin to soften.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and cook, stirring continuously, for about 2 minutes to form a light roux.

Step 5

Gradually whisk in the low-sodium chicken broth, ensuring there are no lumps of flour.

Step 6

Add the shredded chicken, diced potatoes, frozen peas, frozen corn, dried thyme, bay leaf, and ground black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes or until the potatoes are tender.

Step 8

Stir in the skim milk and let the soup simmer for another 5 minutes to heat through.

Step 9

Remove the bay leaf. Taste and adjust seasoning with additional black pepper if needed.

Step 10

Serve hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(3163.2g)

Amount per serving	% Daily Value*
Calories	2055.4

Total Fat 58.0g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 373.5mg	0%
Sodium 1107.5mg	0%
Total Carbohydrate 236.2g	0%
Dietary Fiber 36.9g	0%
Total Sugars 59.6g
Protein 160.9g	0%

Vitamin D 111.5IU	0%
Calcium 763.2mg	0%
Iron 15.2mg	0%
Potassium 6135.3mg	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: 24.7%

Protein: 30.5%

Carbs: 44.8%