Healthier Chicken Pot Pie Soup Recipe
This Healthier Chicken Pot Pie Soup is delicious comfort food loaded with tender chicken and fresh vegetables. The only thing missing is the extra fat and calories.
Servings 12
Ingredients
- 1 leek cleaned and thinly sliced
- 1 red bell pepper diced
- 3 carrots diced (1-1/2 to 2 cups)
- 3 celery stalks diced (1-1/2 to 2 cups)
- 2 russet potatoes cut into 1 to 1-1/2 inch cubes
- 4 garlic cloves minced
- 2 lbs chicken breasts skinless and boneless cut into 1-1/2" cubes
- 6 cups low sodium chicken broth or stock
- 2 tsp Herbs de Provence seasoning
- 3 tbsp parsley chopped (optional garnish)
- 1 tbsp olive oil I use extra virgin
- 2 tbs butter
- 3 tbsp arrowroot powder
- 12 oz 2% evaporated milk
- Salt and Pepper
Puff pastry Bites (optional)
- 1 puff pastry sheet Optional
- 1 egg beaten
- coarse kosher salt
Instructions
- Preheat the oven to 400°F if you are making the puff pastry bites.
- In a 7 quart dutch oven or stock pot, add butter and olive oil. Heat until butter is melted. Add leek, celery, carrots, and red pepper. Saute for 5 minutes. Add garlic and cook an additional 2 minutes. Remove the vegetables to a bowl.
- If needed, add additional olive oil to the dutch oven. Add cubed chicken and cook until all surfaces are sealed. Add the vegetables back into the pot with the chicken. Add the potatoes.
- Cover the ingredients with chicken broth. You can add additional water if the chicken broth doesn't cover all of the ingredients. Add Herbs de Provence.
- Combine evaporated milk with arrowroot powder in a small bowl or cup. Mix until combined. Stir into the soup. Soup will thicken as it cooks. Add salt and pepper as needed.
- Garnish with parsley right before serving. Top with puff pastry bites or crackers if desired.
- Store leftovers in the refrigerator for a week or freeze in an airthight container for up to 6 months.
Puff Pastry bites
- Roll out puff pastry and cut into small circles. Place on an oiled baking sheet. Brush with whipped egg and sprinkle with salt. Bake 10 to 20 minutes or until browned.
Nutrition
Calories: 316kcal | Carbohydrates: 25g | Protein: 23g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 262mg | Potassium: 665mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3210IU | Vitamin C: 19.3mg | Calcium: 41mg | Iron: 1.8mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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