Chicken Pot Pie Soup (WW-Friendly)
All the flavors of chicken pot pie in a soup, this SkinnyTaste Chicken Pot Pie is creamy, comforting and satisfying without tons of fat and calories.
Servings: 6
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, 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
Serving size: 1-1/2 cups (without biscuit)
WW Points: 3
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan) Cooking Notes: I often make this soup using leftover rotisserie chicken, which makes it even quicker. If using cooked chicken, simply add it back in with the potatoes to warm through. The soup thickens more as it cools, so don’t worry if it seems slightly thin at first.
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan) Cooking Notes: I often make this soup using leftover rotisserie chicken, which makes it even quicker. If using cooked chicken, simply add it back in with the potatoes to warm through. The soup thickens more as it cools, so don’t worry if it seems slightly thin at first.
Nutrition
Serving: 1-1/2 cups without biscuit | Calories: 269kcal | Carbohydrates: 32g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 230mg | Potassium: 1178mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3245IU | Vitamin C: 19mg | Calcium: 253mg | Iron: 2mg