Skinny Chicken Pot Pie Soup

Skinny Chicken Pot Pie Soup is a lighter, healthier take on the classic comfort food, chicken pot pie. This soup offers the rich, creamy flavors you love, without all the calories and fat. Here’s a simple recipe for you to try:

Ingredients:

• 1 lb boneless, skinless chicken breast (or thighs), cooked and diced
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 4 cups low-sodium chicken broth
• 1 cup fat-free milk
• 1/4 cup whole wheat flour (or any flour of your choice)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup Greek yogurt (for creaminess)
• Fresh parsley (for garnish)

Instructions:

1. Prepare the Chicken:
   • If you haven’t already, cook the chicken breasts by boiling, grilling, or baking them. Once cooked, dice them into bite-sized pieces.
2. Sauté Vegetables:
   • In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables start to soften.
3. Add Garlic and Herbs:
   • Add the minced garlic, thyme, rosemary, salt, pepper, and nutmeg (if using) to the pot. Stir well and cook for another 1-2 minutes until fragrant.
4. Make the Roux:
   • Sprinkle the flour over the vegetables and stir to combine. Cook for another 1-2 minutes to remove the raw taste of the flour.
5. Add Liquids:
   • Gradually pour in the chicken broth while stirring constantly to avoid lumps. Once the broth is mixed in, add the milk and continue to stir until the mixture starts to thicken.
6. Simmer:
   • Bring the soup to a simmer, stirring occasionally. Let it cook for 10-15 minutes, until the soup has thickened to your desired consistency.
7. Add Chicken and Peas:
   • Stir in the diced chicken and frozen peas. Continue to cook for another 5-7 minutes, until the chicken is heated through and the peas are tender.
8. Finish with Yogurt:
   • Reduce the heat to low and stir in the Greek yogurt for a creamy texture. Adjust the seasoning with salt and pepper as needed.
9. Serve:
   • Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Tips:

• To make it even lighter, use non-fat or low-fat milk, and consider reducing the amount of oil.
• For added flavor, top the soup with a sprinkle of shredded low-fat cheese or a few whole grain crackers.
• Storage: This soup can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.

Enjoy your delicious and lighter version of chicken pot pie in soup form!