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 flour–you 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.

Makes 10 (1 cup) servings

3 Points® per serving

How do I track this recipe in my WW app? 

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 Points®

*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.