Description
A comforting and healthy twist on the classic chicken pot pie, this soup is packed with flavor and nutrients while being lower in calories.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 cup diced potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup unsweetened almond milk
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and sauté until softened.
- Add minced garlic and cook for an additional minute.
- Stir in the chicken breasts, chicken broth, potatoes, thyme, rosemary, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot.
- Add frozen peas and almond milk, stirring to combine.
- If desired, mix cornstarch with a little water to create a slurry and add to the soup to thicken.
- Simmer for an additional 5-10 minutes before serving.
Notes
- For a vegetarian version, substitute chicken with chickpeas or tofu.
- Feel free to add other vegetables like corn or green beans.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Healthy Chicken Pot Pie Soup, Comfort Food, Low Calorie Soup