30g Protein, Lightened-Up Chicken and Veggie Pot Pie Soup

There’s something incredibly comforting about the rich, savory aroma of a Lightened-Up Chicken and Veggie Pot Pie Soup bubbling on the stove, especially on a chilly day. It wraps around you like a warm blanket, filling the air with cozy scents of chicken, herbs, and vegetables that invite you to slow down and savor every moment. With tender chicken thighs and a medley of vibrant veggies, this soup is not only a nourishing hug in a bowl but also a healthy twist on classic comfort food that your family will love. Each spoonful delights with a creamy texture that leaves you feeling satisfied yet light, perfect for those busy weeknights when you want something hearty without the guilt.

Print

Your 25-Minute Lightened-Up Chicken and Veggie Pot Pie Soup That Wins Weeknights

Let’s dive right into the joy of making this delicious soup together! In just 25 minutes, you can create a flavorful dish that brings warmth and contentment to your dinner table.

Ingredients You’ll Need

• 2 tablespoons avocado oil, olive oil, or butter
• 2 cups chopped onion (about 1 large onion)
• 8 ounces cremini or button mushrooms (stems removed and diced)
• 2 cups diced carrots (about 4 medium)
• 2 cups diced celery (about 4 stalks)
• 2-4 cloves garlic (minced)
• 1.5 teaspoons salt (divided)
• 1 pound thin-skinned potatoes (such as Red Bliss or Yukon gold, cut into 1/2-inch dice)
• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoon poultry seasoning
• Ground black pepper (to taste)
• 3 cups low-sodium chicken or vegetable broth
• 1 cup milk of choice
• 3 tablespoons cornstarch or arrowroot starch
• 2 cups frozen peas
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh parsley (optional)

Step-by-Step Directions

1. For the stove top: Heat a large pot over medium-high heat. Add your chosen oil and onions, letting them sizzle until softened and turning golden brown, which takes about 2 minutes. Next, toss in the mushrooms, carrots, celery, and garlic. Sprinkle with half a teaspoon of salt, stirring everything together and letting the flavors meld for about 5 minutes. The aroma will be heavenly!
2. Add in the diced potatoes and chicken thighs. Sprinkle with the remaining teaspoon of salt, poultry seasoning, and a dash of black pepper. Pour over the broth, and bring the mixture to a gentle simmer. Cook for about 15 minutes until the chicken is cooked through and the potatoes are tender.
3. After 15 minutes, carefully remove the chicken from the pot. Using a pot holder, shred it with two forks before setting it aside. Now, make a slurry by mixing the milk and cornstarch in a small bowl until smooth. Stir this mixture back into the pot, bringing everything to a boil. This is where your soup gets its creamy base!
4. Stir in the frozen peas and lemon juice for that fresh, bright flavor. Finally, return the shredded chicken to the pot, adjusting the seasoning as needed. Sprinkle over fresh parsley before serving to brighten up the dish!
5. If using an Instant Pot: Use the sauté function, adding oil and onions. Follow the same vegetable steps as above. After you add the broth, close the lid and cook on high pressure for 8 minutes. Once done, follow with the slurry, peas, and chicken method as above.
6. Slow cooker lovers can set their pots up by sautéing the onions and vegetables as before. Then, transfer this mix to the slow cooker along with the potatoes, chicken, salt, and pepper. Pour in the broth, cover, and cook on low for 4 to 5 hours. Finish with the slurry, peas, chicken, and parsley before serving.

Nutrition Facts

• Serving Size: 1 cup
• Calories: Approximately 350
• Protein: 30g
• Carbs: 40g
• Fat: 12g
• Fiber: 5g

Packed with protein and fiber, this recipe keeps you full without feeling heavy, making it a wonderful choice for both your weeknight meals and those cozy weekend gatherings.

Serving Ideas

This Lightened-Up Chicken and Veggie Pot Pie Soup shines at family dinners, cozy brunches, or as the perfect accompaniment to a movie night. Pair it with warm, crusty bread or a fresh garden salad, and perhaps a glass of crisp white wine or a fizzy seltzer. It’s a dish that invites togetherness and conversation, turning any meal into a cherished experience.

Storage Tips

To keep your soup fresh, refrigerate leftovers in an airtight container for up to 4 days. For longer storage, you can freeze it in individual portions for up to 3 months. Just reheat gently on the stovetop or in the microwave, adding a little broth or milk if it thickens during storage. This way, you’ll have a cozy meal ready whenever you need a comforting bowl of goodness.

Pro Tips

• For deeper flavor, try adding a splash of white wine after sautéing the vegetables and let it reduce before adding the broth.
• Feel free to mix in your favorite seasonal vegetables like green beans or corn for a delightful twist.
• For an extra creamy texture, blend a cup of the soup before adding the chicken back in; it adds richness without extra calories.
• If you love herbs, a sprinkle of fresh thyme or rosemary melds beautifully with the chicken and vegetables.
• Make the soup a day ahead; it tastes even better as the flavors develop overnight!

Flavor Variations

• In the fall, add a pinch of nutmeg or cinnamon for a warm, seasonal twist that complements the earthy flavors.
• Brighten up the dish in the summer by adding a handful of chopped fresh basil or dill at the end of cooking.
• Incorporate spices like curry powder for a cozy twist that adds a delightful warmth to your soup.

FAQs

Can I make this Lightened-Up Chicken and Veggie Pot Pie Soup vegetarian? Absolutely! Simply substitute the chicken with a can of chickpeas or extra vegetables, and use vegetable broth instead of chicken broth.

How do I thicken my soup if it’s too thin? If you find the soup is a bit too thin for your liking, you can create a slurry with extra cornstarch mixed with a little water and stir it in while simmering.

Can I use different meats? Yes, you can definitely use turkey or even shredded rotisserie chicken if you’re in a pinch for time.

What can I serve with this soup? It pairs wonderfully with warm biscuits, artisan bread, or a simple green salad for a delightful meal.