A lighter chicken pot pie style soup with no cream but still creamy! Fresh parsley and toast top off this comforting soup and make it all around perfect. 181 calories for 1 serving/~2 cups, 17.1g Carbs, 4.2g Fat, 17.4g Protein.
This is a classic and basic soup. There is no arguing against that but there is a reason classics are a classic. It’s because they are delicious! There is something so comforting about taking classic pot pie ingredients and putting them into a soup so that they’re a little more wholesome and a little more attainable for a busy weeknight dinner.
I love soups that have a creamy base because they are just so decadent! However I wanted to make sure this wouldn’t use up my daily calories in a single meal so instead of adding heavy cream I opted to blend a cup of soup (mainly the potato bits) with 1 cup of whole milk and 2 tbs of cornstarch. These blended create a creamy, light base that thickened the soup just enough so that it really feels special.
This basic lil’ soup is perfect for a casual weeknight dinner, it is all ready in about 30 minutes and is really hands off. Or make some on the weekend and keep in the fridge and portion it out for some low cal but still so dang comforting lunches throughout the week. Trust me, there is something magical about having a creamy chicken soup for lunch. Toasted bread on the side is the perfect addition.
I hope you try out this soup. It’s a no frills soup but often those are the best!
Other Soup Recipes:
Salsa and Maseca Black Bean Soup (Pressure Cooker/Instant Pot)
20 Minute Vegetarian Chickpea Minestrone (Pressure Cooker/Instant Pot)
Thai Butternut Squash Wilde Rice Soup (Pressure Cooker/Instant Pot)
Looking above I now notice that I rely on my pressure cooker for ALL of my soups. If you don’t have one, don’t worry! You don’t need one, these gadgets just speed up the cook time but you can make any of these soups on the stove top with just a little recipe tweaking.
Lighter Chicken Pot Pie Soup
A lighter chicken pot pie style soup with no cream but still creamy! Fresh parsley and toast top off this comforting soup and make it all around perfect.
Ingredients
- 1 tbs canola oil
- 1/2 large onion, diced white or yellow onions works best
- 3 large carrots, peeled and diced
- 4-5 stalks celery, diced make sure to wash before dicing
- 3 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced into chunks
- 1 cup frozen mixed veggies
- 6-7 cups chicken broth use a very flavorful broth
- 2-3 dried bay leaves
- 2 tbs dried Italian herbs I used rosemary
- 1 lb raw chicken breast cut breast into halves lengthwise if they are very thick
- 1 cup whole milk Added at the end of cooking
- 2 tbs cornstarch Added at the end of cooking
Instructions
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On your multi cook pressure cooker, select the brown/sauté function.* Add oil, onions, carrots, celery and garlic. Cook vegetables for 10 minutes until fragrant and onions begin to color on edges and become yellow/translucent. Add potatoes, frozen mixed veggies, and dried herbs. Stir to make sure all ingredients are combined. Add chicken breast on top.
*I find that I do not need to wait for my pot to heat up, it starts off pretty hot so I add my oil and vegetables as it “heats up” and just cook for 10 minutes. Halfway into the cooking time the brown/sauté function will officially turn on.
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Attach lid to pressure cooker, make sure steam release is set to close, press the Soup/Stew button and cook for 15 minutes on HIGH Pressure. My pressure cooker takes about 10 minutes to come to pressure, making the total cooking time 25 minutes. After it’s cooked, manually release the steam.
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Carefully remove chicken breast, chop into medium sized chunks. Before adding the chicken back in, pull out 1 cup of soup filled with mainly potatoes and place in a blender with 1 cup of milk and 2 tbs of cornstarch. Blend for 15-20 seconds until mainly smooth. BE CAREFUL when blending hot foods! Do not fill your blender more than halfway! Add the blended soup and chicken back into the pressure cooker pot, put the brown/sauté function on and cooker for another 5-10 minutes. Soup should be a bit thick, but not stew-like thick. Serve hot with fresh parsley and toast! Enjoy!
Recipe Notes
1 serving of this soup is equal to around 2 cups of soup.
Because this soup has dairy I wouldn’t recommend freezing it. It stays good for up to 4 days in the fridge. Like many soups, it maintains great flavor even after a few days in the fridge.
To reheat just cook it on the stove until bubbly or microwave until hot.
Nutrition Facts
Serving Size 2 cups
Servings Per Container 8
Amount Per Serving
Calories 181
Calories from Fat 37.8
% Daily Value*
Total Fat 4.2g
6%
Saturated Fat 1.2g
6%
Trans Fat 0.1g
Cholesterol 37.7mg
13%
Sodium 542.3mg
23%
Total Carbohydrate 17.1g
6%
Dietary Fiber 1.5g
6%
Sugars 4.6g
Protein 17.4g
35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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