Chicken Pot Pie Soup

by

Weight Watchers Chicken Pot Pie Soup is a warming, hearty, and lighter version of the old favorite comfort food. Rather than a thick pie crust, the recipe provides the same creamy flavor of chicken pot pie in a simple soup dish. It is packed with tender chicken, fresh vegetables, and a smooth broth that is rich without being calorie- or point-dense. This soup is ideal when you need a hearty bowl of comfort, without sacrificing your healthy ambitions. Weight Watchers Chicken Pot Pie Soup helps you keep eating effortlessly and indulgently without feeling that you are abandoning your favorite foods to maintain your diet.

STATS

  • Diet: Weight Watchers Friendly
  • Prep time: 15 minutes
  • Course: Main Dish, Soup
  • Cuisine: American
  • Cook time: 30 minutes
  • Yield: 6 servings
  • Difficulty: Easy
  • Total time: 45 minutes
  • Cooking method: Stovetop
  • Serving size: 1 ½ cups

EQUIPMENT

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle
  • Sharp knife and cutting board

INGREDIENTS

  • One pound of diced boneless, skinless chicken breasts
  • A single teaspoon of olive oil
  • One medium onion, diced; two minced garlic cloves; two medium carrots; and two chopped celery stalks
  • One cup of frozen peas
  • A full cup of corn that has been frozen
  • One cup of skim milk and four cups of low-sodium chicken broth
  • Two tablespoons of flour
  • The dried thyme, one teaspoon
  • One teaspoon of parsley
  • For taste, add salt & black pepper.

INGREDIENT NOTES

Chicken breasts:

  • Chicken breast is lean, so it makes the dish low in fat and points, and gives it lots of protein.

Onion, carrots & celery:

  • These build the flavor base, commonly known as a mirepoix, and add depth to the soup.

Frozen peas and corn:

  • Simple to prepare and provide flavor, color & texture.

Chicken broth:

  • Low-sodium broth is a good choice to keep salt down. It gives a savory liquid base.

Milk:

  • The milk helps to maintain the creamy texture of the soup without heavy cream or butter.

Thyme and parsley:

  • Dried herbs add a home-style taste that is complementary to those of chicken and vegetables.

INSTRUCTIONS

  1. Using a large soup pot, warm the olive oil on low flame.
  2. Cook chicken pieces for 5 to 6 minutes till browned and cooked through. Transfer to a plate.
  3. Cook the celery, carrots, and onion in the pot for around five minutes, or till they are soft.
  4. Cook the garlic for an additional minute till it becomes aromatic.
  5. To ensure equal coating, sprinkle vegetables with flour and toss.
  6. Cook briefly to remove the uncooked flour taste.
  7. Add chicken broth gradually while whisking to avoid lumps.
  8. Stir in the parsley, thyme, and milk. Mix completely incorporated.
  9. Simmer the soup on low after adding the chicken.
  10. After adding the corn and peas, simmer for a further 10 minutes, till the vegetables are soft and the soup has a little more body.
  11. To taste, add salt and black pepper.
  12. If preferred, garnish with fresh parsley and serve hot.

TIPS

  • It should be cut into neat and small portions to ensure that the chicken cooks fast and evenly.
  • This is done by using a whisk when adding broth and milk to the soup to eliminate lumps.
  • You can add more creaminess to it by combining 1 cup of the soup and stirring it in again.

STORAGE INFORMATION

Refrigerate:

  • You can keep leftover soup for as long as three days in a sealed bag.

Freezer:

  • Store chilled soup for at least two months in freezer-safe containers.

FAQS

May I replace raw chicken with rotisserie chicken?

  • Yes, it is good to use cooked chicken. You can miss the step of browning and just add it at the end to warm it up.

Would I be allowed to put potatoes in this soup?

  • Yes. The soup is also made thicker and heartier with diced potatoes. Simply prepare them with the carrots and celery.

What shall I eat with this soup?

  • Light biscuits, whole-grain toast, or a green salad do not add too many points.

NUTRITIONAL INFORMATION

Calories: 210
Protein: 22 g
Carbohydrates: 20 g
Dietary Fiber: 3 g
Sugar: 6 g
Fat: 6 g
Saturated Fat: 1.5 g
Sodium: 410 mg
For Weight Watchers-Friendly Chicken Pot Pie Soup, each serving counts as 4 points on the Weight Watchers plan.