Healthy Chicken Pot Pie Soup

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 103.0

Total Fat: 1.4 g
Cholesterol: 25.6 mg
Sodium: 73.8 mg
Total Carbs: 10.9 g
Dietary Fiber: 2.0 g
Protein: 11.3 g

View full nutritional breakdown of Healthy Chicken Pot Pie Soup calories by ingredient

Introduction

On a chilly autumn day, I wanted some comfort food, and the first thing that came to mind was Chicken Pot Pie. However, since I have wheat and dairy allergies and want to maintain my weight, I knew that wasn't a healthy idea for me. So, I made this deliciously creamy, healthy, and tasty soup. Feel free to adjust it as you desire! On a chilly autumn day, I wanted some comfort food, and the first thing that came to mind was Chicken Pot Pie. However, since I have wheat and dairy allergies and want to maintain my weight, I knew that wasn't a healthy idea for me. So, I made this deliciously creamy, healthy, and tasty soup. Feel free to adjust it as you desire!

Minutes to Prepare: 15

Minutes to Cook: 50

Number of Servings: 8

Ingredients

2 Chicken Thighs (skinless, bone-in)

1 Chicken Breast (Boneless, skinless)

2 cups rough-chopped Potatoes (skin on, I prefer red potatoes)

1 cup chopped Carrots divided

3/4 cups frozen Peas

1 cup Plain Soymilk (optional, for added creaminess and flavor)

4-5 cups Water

Salt

Fresh Black Pepper

Directions

Place the chicken in a pot, add water until the water level is about 1" above the chicken, and season with salt and pepper to taste. Bring to a boil, and let simmer for 10 minutes before adding the potatoes and 1/2 cup of carrots. Once the chicken is fully cooked, remove it from pot. Put the cooked potatoes and carrots that are in the pot in a food processor or blender. Add liquid from the pan until the veggies are covered with the broth. Puree until smooth (no clumps, potato skins will still be visible) adding either soymilk or remaining broth from the pan as needed. Put the puree back into the pan, stir to combine with any left over broth. Add peas to pot. Shred the chicken, removing bones. Add to pot. Add soymilk until the soup reaches a thickness like other creamy soups (will be rather thick, though, because of the shredded chicken). Turn the burner on low to heat everything through, and serve with crusty bread.

The cook time for this recipe varies, so I recommend experimenting with it. However, it is very forgiving and reheats very well. The amount of servings depends on how much soymilk you add to the soup and if this is served accompanying a meal or on its own. However, you will likely get around 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user IDREAM0FJEANNIE.