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 TIME10 minutes
COOK TIME38 minutes
TOTAL TIME48 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