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Skinny Chicken Pot Pie Soup

This Skinny Chicken Pot Pie Soup has all the flavors of a homemade chicken pot pie without the flaky crust! It’s fully loaded with veggies, tender chunks of chicken, and seasoned with fresh herbs. This soup is easy to make and so flavorful, it’s sure to be a family favorite!

Makes 10 servings

What ingredients do I need to make this Skinny Chicken Pot Pie Soup?

  • Light butter- I use Land O’ Lakes light butter made with canola oil.
  • Rotisserie chicken (without skin) or cooked chicken-shredded or cubed.
  • Onion-diced
  • Celery stalks-finely chopped 
  • Carrots- finely chopped 
  • Garlic-minced
  • All-purpose flouryou can use gluten free flour
  • Small gold or Yukon potatoes-chopped into ½ ” inch pieces
  • Low sodium chicken broth
  • Chicken bouillon– I use THIS one. You could use 2 bouillon cubes, if desired.
  • Black pepper
  • Salt 
  • Fresh Parsley- I like using fresh parsley. You can use 1/2 tsp dried parsley, if desired.
  • Dried oregano
  • Dried basil
  • Fresh thyme– I like using fresh thyme. It enhances the flavor of this soup. You can use 1/2 tsp dried thyme, if desired.
  • Dried sage
  • Bay leaf
  • Fat free half and half or unsweetened almond milk or skim milk– I use land o lakes fat free half as half for more creaminess
  • Cornstarch
  • Frozen peas-not thawed

Do I have to use fresh seasonings or can I use all dried seasonings?

I love using fresh thyme and parsley but if you wanted you can use dried but be sure to only use ½ teaspoon because dried herbs are more concentrated than fresh herbs.

This is a mild flavored soup, so using fresh herbs really makes a difference. Be sure to season the soup with plenty of seasonings, chicken bouillon, salt, and black pepper! 

Can I add other or extra vegetables?

Yes! Feel free to add other vegetables. Just add them in with the frozen peas.

  • Corn
  • Spinach
  • Kale
  • Steamed broccoli
  • Mushrooms
  • Green beans

Can I use leftover chicken or turkey?

Most definitely! Add leftover cooked chicken or turkey.

With a few easy steps like using already cooked rotisserie chicken you too can partake in a fabulous comfort meal.

 How do I make this Skinny Chicken Pot Pie Soup?

Melt 1 Tbsp butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté 1 minute longer.

Add the additional 2 Tbsp of light butter. Whisk in the flour cooking and cook for 2 minutes stirring continuously.  

Slowly add chicken broth while whisking. 

Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.

Simmer until the potatoes are tender; about 15-20 minutes. 

Add the cooked chicken and let simmer for another 5 minutes. 

Whisk cornstarch with half and half or the milk of your choice until smooth.

Stir the cornstarch mixture into the pot. 

Bring the soup to a simmer.

Add peas and continue stirring frequently and let it simmer for 5-8 minutes or until soup thickens. 

Remove from heat and remove bay leave from soup. 

Note: the soup will also thicken as it cools.

Garnish with fresh parsley or thyme leaves, if desired.

Serve with homemade or store bought biscuits, for additional points 

Ingredients:

  • 3 Tbsp light butter, divided. I use Land o’ Lakes light butter made with canola oil
  • 3 cups rotisserie chicken (without skin) or cooked chicken shredded or cubed 
  • 1 onion, diced
  • 4 celery stalks, finely chopped 
  • 1 cup carrots, finely chopped 
  • 5 cloves garlic, minced
  • 1/3 cup all-purpose flour or gluten free flour
  • 2 1/2 cups small gold or Yukon  potatoes, chopped into ½” inch pieces
  • 4 cups low sodium chicken broth
  • 2 1/2 tsp chicken bouillon 
  • 1/4 tsp black pepper
  • 1/2 tsp salt 
  • 1/4 cup parsley, finely chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 Tbsp fresh thyme or 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 1 bay leaf
  • 2 cups fat free half and half or unsweetened almond milk or skim milk. I use “Land o Lakes” fat free half as half for more creaminess.
  • 2 Tbsp cornstarch
  • 1 cup frozen peas, not thawed

Directions:

  1. Melt 1 Tbsp light butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté 1 minute longer.
  2. Add the additional 2 Tbsp of light butter. Whisk in the flour cooking and cook for 2 minutes stirring continuously.  
  3. Slowly add chicken broth while whisking. 
  4. Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.
  5. Simmer until the potatoes are tender; about 15-20 minutes. 
  6. Add the cooked chicken and let simmer for another 5 minutes. 
  7. Whisk cornstarch with half and half or the milk of your choice until smooth. Stir the cornstarch mixture into the pot. 
  8. Bring the soup to a simmer. Add peas and continue stirring frequently and let it simmer for 5-8 minutes or until soup thickens. Remove from heat and discard the bay leaf. 
  9. Garnish with fresh parsley or thyme leaves, if desired.
  10. Serve with homemade such these easy 7-up biscuits or store bought biscuits, for additional points.

Servings: Makes 10 (1 cup) servings

2-5 PersonalPoints* per serving

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.

  • Please see the recipe card for the smartpoints.
Yield: 10

Skinny Chicken Pot Pie Soup

Skinny Chicken Pot Pie Soup

This Skinny Chicken Pot Pie Soup has all the flavors of a homemade chicken pot pie without the crust! It’s fully loaded with veggies, tender chunks of chicken, and seasoned with fresh herbs. This soup is easy to make and so flavorful, it’s sure to be a family favorite!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes

Ingredients

  • 3 Tbsp light butter, divided. I use Land o' Lakes light butter made with canola oil
  • 3 cups rotisserie chicken (without skin) or cooked chicken shredded or cubed 
  • 1 onion, diced
  • 4 celery stalks, finely chopped 
  • 1 cup carrots, finely chopped 
  • 5 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 1/2 cups small gold or Yukon potatoes, chopped into ½" inch pieces
  • 4 cups low sodium chicken broth
  • 2 1/2 tsp chicken bouillon 
  • 1/4 tsp black pepper
  • 1/2 tsp salt 
  • 1/4 cup parsley, finely chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 Tbsp fresh thyme or 1/2 tsp dried thyme
  • 1/4 tsp dried sage
  • 1 bay leaf
  • 2 cups fat free half and half or unsweetened almond milk or skim milk. I use land o lakes fat free half as half for more creaminess
  • 2 Tbsp cornstarch
  • 1 cup frozen peas, not thawed

Instructions

  1. Melt 1 Tbsp light butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté 1 minute longer.
  2. Add the additional 2 Tbsp of light butter. Whisk in the flour cooking and cook for 2 minutes stirring continuously.  
  3. Slowly add chicken broth while whisking. 
  4. Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.
  5. Simmer until the potatoes are tender; about 15-20 minutes. 
  6. Add the cooked chicken and let simmer for another 5 minutes. 
  7. Whisk cornstarch with half and half or the milk of your choice until smooth. Stir the cornstarch mixture into the pot. 
  8. Bring the soup to a simmer. Add peas and continue stirring frequently and let it simmer for 5-8 minutes or until soup thickens. Remove from heat and discard the bay leaf. Note: the soup will also thicken as it cools.
  9. Garnish with fresh parsley or thyme leaves, if desired.
  10. Serve with homemade or store bought biscuits, for additional points.


Servings: Makes 10 ( 1 cup) servings

2-5 PersonalPoints* per serving

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    • You can either prep this before cooking or after cooking. Freeze up to 4-6 months.
    • Store leftovers in the refrigerator for up to 5 days

    Smartpoints:
    GREEN: 5 smartpoints per serving if using fat free half and half or 4 smartpoints per serving if using unsweetened almond milk or skim milk BLUE: 3 smartpoints per serving regardless if you use fat free half and half, unsweeetend almond milk or skim milk.PURPLE: 2 smartpoints per serving if using fat free half and half or 1 smartpoint per serving if using unsweetened almond milk or skim milk.

Nutrition Information

Yield

10

Amount Per Serving Calories 225Total Fat 7gSaturated Fat 2gCholesterol 28mgSodium 742mgCarbohydrates 20gNet Carbohydrates 18gFiber 2gSugar 4gProtein 21g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information are estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list. To accurately calculate the Personal Point value on a recipe you will need to enter the ingredients in the WW app recipe builder by going to the top bar in your WW App and selecting “My Foods” then when you are in my foods select “Recipes” then click “Create” in top corner, this is where you will build the recipe, give it a name, select how many servings it makes and then add all ingredients.

Bonnie Felber

Wednesday 24th of November 2021

This is fantastic! I doubled it and gave some to my daughter and her boyfriend and they both said the same thing.

Sarah

Thursday 11th of November 2021

Everyone was feeling kinda blah today, so I made this. Everyone loved it! It couldn't be easier. Thank you!

Heather

Wednesday 10th of November 2021

Could you do this in the crockpot with uncoocked chicken?

Heather

Wednesday 10th of November 2021

Could you do this in the crockpot?

Roz Wenrich

Wednesday 10th of November 2021

It would be helpful to know not just "10 servings" but if a serving is 1 cup or 2 cups or whatever. Helps to serve when you have a big pot of something

Lindsay Kehl

Wednesday 10th of November 2021

Hi Roz, thanks for reaching out. The serving size is always provided at the bottom of the recipe post above the point value. This says it makes 10 (1 cup) servings.

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