If you’re reading this the day it’s posted, it’s my birthday. I’m 24 today, and I’m feeling pretty “meh.” For me and my boyfriend, November is a jam-packed month of celebration. The month kicks off with our anniversary, then his birthday, then Thanksgiving, and finally—after we’re partied out—my birthday at the tail end of the month. That, along with long, busy hours at work this week, has left me unenthusiastic. Even though my boyfriend would love to make me a cake (not to mention that I love cake-making and would totally make my own cake in any other situation), there’ll be no cake around these parts after this delicious monstrosity last week. Maybe we’ll go out to dinner, but nothing else is really planned. I think I’m going to make an executive decision and move my birthday to June so I can get excited about it.
But for now, I’ve mostly just been excited to return to healthy eating after the past few weeks of celebratory over-eating. After all the food and gifts, my pants are tight and my wallet is thin. I’d be perfectly happy to skip the birthday cake hangover this year—just hand me a mug of this soup, a blanket, and my Kindle, and I’ll be as happy as a clam. Just like chicken pot pie filling, this soup is creamy, savory, and packed with chicken and veggies. But it’s light! It’s a great post-Thanksgiving transition meal because it still fits in the comfort food category, but you can feel good about eating it.
This soup has a silky, thick broth, surprisingly made with lowfat milk, flour, and chicken stock (or use your homemade turkey stock, like I did—so good). Then you have your chicken (or even leftover turkey!) and classic pot pie veggies: meaty mushrooms that add a great flavor to the broth, onions, celery, potatoes, and your standard frozen veggie mix of carrots, peas, green beans, and corn. Fresh herbs in the form of sage and thyme really brighten up the soup and deepen the flavor. So easy to throw together, too. You’ll love this stuff.
Chicken Pot Pie Soup
Adapted from Skinnytaste
- ¼ cup flour
- ½ cup water
- 2 teaspoons olive oil
- 8 oz. sliced baby portabella mushrooms
- 2 celery stalks, diced
- 1 small onion, diced
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh sage, minced
- ½ teaspoon kosher salt
- 4 cups lowfat milk
- 1½ cups low sodium chicken or turkey stock
- 1 chicken bouillon cube
- 10 oz. frozen classic mixed vegetables (peas, carrots, green beans, corn)
- 2 potatoes, washed thoroughly or peeled if desired, and diced small (about 2 cups diced)
- 16 oz. cooked chicken breast, diced small
- Additional salt and pepper to taste
- Create a slurry by combining the ½ cup water with flour in a small bowl and whisk until well blended. Set aside.
- Heat olive oil in a Dutch oven over medium high heat. Sauté mushrooms in oil until slightly browned, about 5 minutes. Add onion, celery, thyme, sage, and kosher salt, and sauté an additional 5 minutes or until onion and celery are softened. Add frozen vegetables and cook for another 1-2 minutes.
- Add milk, stock, and bouillon. Bring to a boil, stirring occasionally and scraping any browned bits from the bottom of the pot. Add potatoes, partially cover, and simmer for about 15 minutes or until potatoes are fork-tender.
- Add chicken and slowly stir in the slurry. Cook for another 2-3 minutes until thickened. Add salt and pepper to taste.
8 servings (serving size: 1 cup)
6 servings (1½ cups)