This Chicken Pot Pie soup is just every bit of creamy and comforting as the old classic, Chicken Pot Pie Casserole. I just love a good, flavorful, and creamy soup. It’s what makes Fall days so much more warm and cozy. I like to prepare a big ol’ pot of soup on Sundays and have the amazing smells permeate throughout the entire house. After a big Sunday dinner, we normally have leftovers so it makes for the perfect lunch throughout the rest of the week.
Eric is a, “I’ll eat soup in 100 degree weather” type of guy. Me? not so much. I need the cooler weather. Every once and awhile, I’ll make a pot of soup for him during the hot summer, but it’s not often, because he’s nuts for wanting steaming hot soup on a 105 degree summer eve. (I apologize to any one who is a hot soup summer eater reading this.. I don’t think you’re nuts in general, just nuts for eating hot soup in blazing’ heat)
BUT. It’s been a perfect past few days for soup.
Am I the only one that the weather impacts my dinner choices so much?
Now that I’ve gone completely off track from this soup. I’ll get back to it. I just love this soup. I just love Chicken Pot Pie. I’m so happy that I didn’t even need to let go of the butter or the olive oil in this recipe to lighten it up. It’s got a creamy texture and rich flavor that this soup should have. I am also very happy that I didn’t need to deviate from my original Chicken Pot Pie Soup recipe. I just switched up whole milk with unsweetened almond milk. Every single time I do this, I get nervous, but I’ve been doing this with a lot of soup recipes lately to lighten up the ww points and calories and it’s been working beautifully! You are more than welcome to use milk in this and it will work just the same as that is the original recipe.
How to make Chicken Pot Pie Soup:
Gather up some ingredients. I always show all of my vegetables already cut up because before I start cooking. I always make sure to have them ready to go and measured out. It makes cooking SO much easier.
For this soup you’ll need, chopped onion, carrots, celery, and garlic, frozen peas and corn, shredded/diced chicken, 4-5 sprigs of fresh thyme, Salt&Pepper, turmeric, chicken broth, unsweetened plain almond milk, butter, flour, and olive oil!
The turmeric is completely optional so if you don’t already have some in your spice cabinet, no need to grab it at the store. Turmeric has a peppery flavor, so you can just add pepper. I personally like to use it in some recipes because it just adds a beautiful rich yellow color and it has some awesome health benefits.
In a soup pot over medium heat, heat olive oil and add your chopped carrots, celery, onion, and garlic. Cook until your onions are translucent.
When the onions are translucent, add butter, let it melt and stir it into the veggies.
Next you’ll add the flour and stir constantly for about 30 seconds
Next up! Add your milk and chicken broth
Add the turmeric and thyme sprigs. I add the whole sprig and then fish them out later on. Sometimes I leave them in there and when someone finds them in their soup, I shout “You Win!” and they are like, “What do I win?” and I’m like “the hot bowl of delicious soup that you’re eating, you’re welcome”
Now, bring the soup to a boil and then let it simmer stirring occasionally until thickened, this takes about 15-20 minutes.
Add your frozen peas and carrots
Stir and heat until the frozen peas and carrots are heated. Salt & Pepper to taste!
And here she is, Chicken Pot Pie Soup! This soup is hearty, delicious, creamy, and perfect.
And another photo to convince you this soup is amazing.
Okay last one, it’s some good eats here, folks!
Don’t forget to comment below and rate the recipe if you’ve tried it.
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cups almond milk be sure it's plain & unsweetened!
- 2 cups chicken broth low sodium
- 1/4 cup flour
- 2 cups chicken cooked and shredded/diced
- 1 cup frozen peas
- 3/4 cup frozen corn
- 3 ribs celery, diced
- 1 medium yellow onion, diced
- 4 carrots, diced (about 1 cup)
- 2 tbsp minced garlic
- 1/4 tsp turmeric
- 4-5 sprigs fresh thyme
- salt & pepper to taste
In a pot over medium heat, warm up the olive oil and add carrots, celery, onion, and garlic. Cook until the onions are translucent.
When the onions are cooked, add the butter, melt, and stir until coated.
Add the flour and stir constantly for about 30 seconds.
Add milk and chicken broth.
Add turmeric and thyme sprigs.
Bring soup to a boil and then simmer for 15-20 minutes, stir occasionally until thickened.
When thickened the soup has thickened ddd peas, corn, and chicken.
Continue to cook on low until the corn and peas are heated through (about 5 minutes).
Salt & Pepper to taste!
If soup gets too thick add a bit more milk and stir.
Last, but not least… Enjoy!
Serving Size: One heaping cup
WW Green Plan: 5 Points | WW Blue Plan: 3 Points | WW Purple Plan: 3 Points | 200 calories 8g fat. 3g saturated fat. 14g carbohydrates. 1.5g fiber. 3g sugar. 18g protein
*You can use regular milk in this soup! I use unsweetened plain almond milk because it cuts down on WW points/calories and tastes just as milk would! If you have an allergy or just don’t want to buy special milk that’s totally fine! I’ve use 1% and 2% milk in this multiple times, but any milk would work. Just be sure to note that it will change the points and calories if you care about that sort of thing!