Description
Enjoy a cozy bowl of Crustless Chicken Pot Pie Soup, a comforting twist on a classic favorite that’s ready in just 30 minutes! This hearty dish features tender chicken, vibrant vegetables, and sweet potatoes in a creamy broth, making it perfect for busy weeknights.
Ingredients
Scale
- 1 – 2 tbsp butter
- 1 small yellow onion (chopped)
- 2 large carrots (sliced into coins)
- 2 large celery sticks (sliced)
- 3 large garlic cloves (minced)
- ⅓ cup whole wheat flour or gluten-free flour
- 4 cups low-sodium chicken stock
- 1 cup milk (skim or your choice)
- 1 ½ cups sweet potatoes (cut into small bite-sized cubes)
- 1 tsp salt (plus more to taste)
- ½ tsp ground black pepper (plus more to taste)
- 1 – 2 tbsp fresh thyme (or 1 tsp dried thyme)
- 3 – 4 cups cooked shredded chicken
- 1 cup frozen peas
- ¼ cup fresh parsley (finely chopped)
- 2 – 4 cups baby spinach (chopped)
Instructions
- In a large pot, heat butter over medium-low heat. Sauté chopped onion, carrots, and celery for 6–8 minutes until softened. Add minced garlic in the last 30 seconds.
- Stir in flour to coat the vegetables and cook for about 1 minute.
- Gradually pour in chicken stock and milk while adding sweet potatoes, salt, pepper, and thyme. Bring to a boil then reduce heat to simmer for 15–20 minutes until potatoes are tender.
- Add shredded chicken, frozen peas, parsley, and spinach; simmer for an additional 5 minutes.
- Taste and adjust seasonings before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg