If you like chicken pot pie, you need to try this soup!
It has all the ingredients that make a pot pie delicious, but in a soup.
This recipe is perfect for leftover chicken or a rotisserie chicken. I bought a rotisserie chicken and used the breasts.
How I kept this soup light:
Instead of using heavy cream I used skim milk. The soup still seems creamy because of the flour, chicken broth, and skim milk.
I also cut back on the butter, using only one teaspoon.
Rather than adding potatoes I stuck to 0 point vegetables.
The soup ended up being 4 points per serving so you could always add them in and adjust the points.
Click here to track the recipe on your WW app.
How to make Chicken Pot Pie Soup:
Melt the butter in a Dutch oven or soup pot. Add in the carrots, celery, and onion.
Let it cook 3-4 minutes then add in the garlic. Let the garlic cook 1 minute.
Stir in the flour then slowly pour in the chicken broth while stirring.
Cook over medium-high heat until it starts to simmer. Reduce heat and continue to simmer 10 minutes.
When the 10 minutes is up add in the skim milk, chicken, and vegetables. Cook 5 minutes or until the chicken and vegetables are heated through.
While the soup was cooking I prepared the pie crust. I only used 1/4 of the pie dough. Using a small cookie cutter I cut out shapes and added them to a baking sheet.
Bake for 7-9 minutes and top each soup bowl with 1-2 depending on how many you have.
This soup is great for lunch or dinner. Plus it’s filling!
Yield: 4 servings (approximately 1 1/2 cups per serving)
Click here to track the recipe on your WW app.
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 1 teaspoon butter
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 4 cups chicken broth
- 1 cup mixed vegetables
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup skim milk
- 1/4 pie dough
- Salt and pepper, to taste
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Preheat oven to 375 degrees F.
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Melt butter in a Dutch oven or soup pot. Add the carrots, celery, and onion. Cook 3-4 minutes.
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Add in the garlic and cook 1 minute. Stir in the flour then slowly add in the chicken broth.
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Turn the heat to medium-high and bring to a simmer. Reduce heat and simmer for 10 minutes.
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Use a small cookie cutter to cut shapes out of the dough. Add the dough to a baking sheet and bake 7-9 minutes.
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Add in the chicken, vegetables, and milk. Cook 5 minutes or until the vegetables are heated through. Taste the soup then add in salt and pepper.
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Top each bowl with 1-2 pieces of the pie crust pieces.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
Joyce
December 29, 2022 at 6:38 pmThe pot pie soup AMAZING,made it during the cold snap we had last week,also was recovering from respiratory infection, it was a fuzzy slipped for my belly,will make it again,always have soup in my fridge,it’s what’s for lunch,no matter the weather!!!! Thank you for all you do
keepingonpoint
December 30, 2022 at 11:19 amThank you!