Name: Crustless Chicken Pot Pie Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 – 2 tbsp butter; 1 small yellow onion, chopped; 2 large carrots, sliced into coins; 2 large celery sticks, sliced (about ½ cup); 3 large garlic cloves, minced; ⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed); 4 cups low-sodium chicken stock; 1 cup milk (skim, 2% or whole work too); 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 (preferably rotisserie); 1 cup frozen peas; ¼ cup fresh parsley, finely chopped; 2 – 4 cups baby spinach, chopped (optional)

Description

Experience the ultimate comfort food with this delectable Crustless Chicken Pot Pie, perfect for busy weeknights and hearty lunches. In under 30 minutes, you can whip up a satisfying one-pot meal packed with protein from rotisserie chicken and fiber from sweet potatoes. This cozy soup is not only easy to prepare but also customizable — feel free to add your favorite vegetables or adjust the seasonings to suit your taste. With its rich broth and tender chicken, this dish is sure to warm your heart and delight your palate.

Ingredients

Scale

1 – 2 tbsp butter
1 small yellow onion, chopped
2 large carrots, sliced into coins
2 large celery sticks, sliced (about ½ cup)
3 large garlic cloves, minced
⅓ cup whole wheat flour or all-purpose flour (gluten-free flour if needed)
4 cups low-sodium chicken stock
1 cup milk (skim, 2% or whole work too)
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 (preferably rotisserie)
1 cup frozen peas
¼ cup fresh parsley, finely chopped
2 – 4 cups baby spinach, chopped (optional)

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Instructions

Sauté chopped onion, carrots, and celery in butter over medium-low heat for 6–8 minutes until softened. Add minced garlic in the last 30 seconds.
Stir in flour until vegetables are coated; cook for an additional minute.
Pour in chicken stock, milk, sweet potatoes, salt, pepper, and thyme. Bring to a boil.
Reduce heat and let simmer for 15–20 minutes until sweet potatoes are tender.
Add shredded chicken, frozen peas, parsley, and optional spinach; simmer for another 5 minutes.
Adjust seasoning as needed before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Sautéing/Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 650mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 25g
Cholesterol: 70mg