Skinnylightful Chicken Pot Pie Soup

A big bowl of delicious comfort food. This soup is much lighter than a traditional pot pie but has all the yumminess! Each serving is hearty enough for dinner. It’s loaded with chicken, potatoes, and assorted veggies. You can serve it with baked biscuits on the side if desired and a salad. One main course bowl has 260 calories and 3 grams of fat.
Skinnylightful Chicken Pot Pie Soup

Helpful Tips About this Recipe

Makes 6 main-course servings. Each serving 1¾ cups.

Shopping Tips

Serve with 1 pkg. Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit), if desired. Most supermarkets sell these in the refrigerated section where other dough is sold. Baked them while the soup is cooking.

Storage Tips

If you’re cooking for one or two people, don’t let this stop you from making this wonderful soup. It freezes great. Divide the leftovers into single-serving containers and freeze.

WW Freestyle SmartPoints
2-Blue
WW SmartPoints
6-Green
WW Points Plus
6

 
SKINNY FACTS: for 1¾ cup serving
260 calories, 3g fat, 1g sat.fat, 5mg chol, 28g prot, 29g carbs, 4g fiber, 554mg sod, 7g sugar
FACTS: for Freestyle SmartPoints
92 calories , 1g sat. fat, 12g protein, 1g sugar

 

Skinnylightful Chicken Pot Pie Soup

Skinnylightful Chicken Pot Pie Soup

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Servings 6
Calories 260 kcal

Ingredients
  

  • 4 cups Swanson’s reduced-sodium chicken broth or your favorite, (32 oz container)
  • 2 cups potatoes, peeled and cubed (½ inch cubes)
  • cups onions, chopped
  • 4 cups frozen mixed vegetables, not defrosted (most include peas, carrots, green beans and corn)
  • 3 cups cooked chicken, diced (12 ounces)
  • teaspoon dried thyme
  • ¼ teaspoon salt or to taste
  • Black pepper, to taste
  • cup reduced-fat milk (2%)
  • 3 tablespoons cornstarch or 2 tablespoons flour

Instructions
 

  • In a large pot, add the chicken broth, potatoes, and onions. Bring to a boil. Reduced heat, cover, and simmer for 10 minutes.
  • Stir in frozen vegetables and break up the frozen pieces, if necessary. Add the chicken, thyme, salt, and pepper. Bring back to a boil, reduce heat, and cover. Simmer for 5 minutes.
  • In a separate small bowl, add cornstarch or flour. Gradually add milk, stirring with a whisk, until well blended. Keep mixing until the cornstarch or flour is completely dissolved.
  • Increase the soup heat to medium. Using a rubber spatula or wooden soup, so you don’t smash the potatoes, stir in milk/cornstarch mixture. Continue to cook, uncovered, for about 5 minutes, to thicken. Stir often using the rubber spatula or wooden spoon. If it starts to boil, turn heat down to simmer.

Nutrition

Serving: 1.75cupsCalories: 260kcalCarbohydrates: 29gProtein: 28gFat: 3gSaturated Fat: 1gCholesterol: 5mgSodium: 554mgFiber: 4gSugar: 7gBlue Smart Points: 2Green Smart Points: 6Plus Points: 6
Tried this recipe?Let me know how it was!

4 Comments

  1. Loved it and very easy ! Thanks ! Anxious to try some of your other yummy looking recipes !

  2. Wonderful Lucille. Thanks so much for your feedback! Thrilled you loved this recipe.
    All the best,
    Nancy

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