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Weight Watchers Recipe of the Day: Skinny Chicken Pot Pie Soup
Did you like chicken pot pie growing up? I did. And I still do.
This great recipe from Gina Homolka, for SkinnyTaste Chicken Pot Pie Soup, provides all the flavor of chicken pot pie in a soup.
Soup + Chicken Pot Pie = Delicious Creamy Satisfying Chicken Pot Pie Soup
Perfect cold weather fare. Serve with crusty bread. Or fancy it up by topping it with a baked biscuit or crouton of baked puff pastry.
SkinnyTaste Chicken Pot Pie Soup Recipe Notes
I modified this to use up the leftover rotisserie chicken I had on hand.
Gina’s recipe calls for 1-1/4 pounds boneless skinless chicken breasts. Either will work deliciously.
I just waited and added my cooked chicken in with the potatoes.
We loved this soup. It’s definitely going on my make again list.
How Many Calories and WW Points in this Soup?
According to my calculations, each serving (without the biscuit) has 269 calories and:
7 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
3 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Recipe Variations
vegetarian/vegan – skip the chicken, use vegetable broth (affiliate link) and your favorite dairy free milk, add more vegetables such as broccoli, cauliflower, squash, etc.
different meats – substitute cooked chicken or turkey or ham for the boneless, skinless chicken breasts
Are You Ready To Slim Down With Soup?
If you like this skinny chicken pot pie soup, be sure to check out these Weight Watchers friendly recipes including: Slow Cooker Hamburger Soup, Chicken White Bean Salsa Soup, Olive Garden Chicken Gnocchi Soup Made Lighter, Lightened Up Cheeseburger Soup and WW Friendly Ham & Potato Soup
If you’ve made this Low Fat Chicken Pot Pie Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
SkinnyTaste Chicken Pot Pie Soup Recipe
Ingredients
- 1/4 cup all purpose flour
- 4 cups fat-free milk
- 1-1/4 pounds boneless, skinless chicken breasts, uncooked
- 1 package (10 to 12 ounces) mixed vegetables (peas, carrots, green beans, corn)
- 1 large stalk celery, chopped
- 1/2 cup onion, chopped
- 8 ounces sliced mushrooms
- 2 tablespoons chicken Bouillon (jarred Better than Bouillon)
- Pinch of dried thyme
- Freshly ground black pepper
- 2 medium Yukon gold potatoes, peeled and diced
Instructions
- In a small bowl (affiliate link), whisk together 1/2 cup cold water and the flour to make a slurry. Set it aside.
- In a large soup pot, combine 1-1/2 cups water and the milk. Slowly bring to a boil over medium-low heat.
- Add the chicken, frozen vegetables, celery, onion, mushrooms, bullion, thyme and black pepper. Bring back to a boil.
- Reduce the heat and partially cover the pot. Let the mixture simmer 15 minutes.
- Remove the chicken and set it aside.
- Add the potatoes and continue to cook until the vegetables are soft, 10 to 20 minutes more (depending on how large your pieces of potato are).
- Meanwhile, chop or shred the chicken into small pieces.
- Add the chicken to the soup and slowly stir in the slurry (water/flour mixture). Cook until the soup thickens, 2 to 3 minutes more.
- Taste and add more salt and pepper as necessary.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: adapted from The Skinnytaste Cookbook (affiliate link): Light on Calories, Big on Flavor by Gina Homolka
A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
This video from The Domestic Geek shows how to make another version of chicken pot pie soup with pie crust crackers:
Tools I Used for this making this Pot Pie Soup
Looking for More Easy + Healthy Soup Recipes?
- Baked Potato Soup (SkinnyTaste)
- WW Lasagna Soup (RecipeDiaries)
- Hungry Chick Chunky Soup (HungryGirl)
- Sausage & Tortellini Tomato Soup (EmilyBites)
- Olive Garden Inspired Minestrone (EatYourselfSkinny)
Made this for dinner tonight! It was delicious! Very creamy and rich tasting! Hard to believe it’s made with skim milk!
Great soup. I up the flavor profile by sautéing the celery onion and mushrooms for just a bit before adding all the other ingredients. I also like to add fresh thyme sprigs.
I have been using the app “Copy Me That”. It works great on my ipad.
SO AWESOME and only 4 points!!
Hello there, I just found your site and have looked around here for several hours this afternoon. I just started WW and am excited to have found your wonderful resource of recipes.
I’m sure you would like to know that Ziplist site no longer exists…..they closed several months ago. In fact, I got a few email reminders suggesting to transfer my saved recipes over to Epicurious…it was an easy transfer and didn’t lose all those recipes I’ve collected around the web!!! I’m disappointed that I can’t save your recipes to Epicurious but maybe it’s something that you would consider doing.
I look forward to coming back and spending more time to find some great recipes.
Hi Donna, Thanks for your thoughtful comment.
Why will none of the recipes print?
Hi Sherry,
I’m able to print from my computer. Just printed off this SkinnyTaste Soup. Maybe there’s an issue with your printer connection? I’m not the most tech savvy person in the world so not sure what else to suggest.