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 gluten-free flour; 4 cups low-sodium chicken stock; 1 cup milk (dairy or plant-based); 1 ½ cups sweet potatoes (cut into small bite-sized cubes) or Yukon potatoes (~1 lb); 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 (rotisserie recommended); 1 cup frozen peas; ¼ cup fresh parsley (finely chopped); 2 – 4 cups baby spinach (chopped, optional)

Description

Enjoy the cozy comfort of our Crustless Chicken Pot Pie, a delightful soup that’s both hearty and satisfying. Ready in under 30 minutes, this dish is perfect for busy weeknights or family gatherings. Made with nutritious ingredients like rotisserie chicken and sweet potatoes, it’s a protein-packed meal that everyone will love. The creamy texture combined with tender vegetables creates a rich flavor profile that warms you from the inside out. Customize it with your favorite herbs or veggies to make it truly your own. This one-pot wonder simplifies cleanup while delivering a deliciously nutritious experience.

Ingredients

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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 gluten-free flour
4 cups low-sodium chicken stock
1 cup milk (dairy or plant-based)
1 ½ cups sweet potatoes (cut into small bite-sized cubes) or Yukon potatoes (~1 lb)
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 (rotisserie recommended)
1 cup frozen peas
¼ cup fresh parsley (finely chopped)
2 – 4 cups baby spinach (chopped, optional)

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Instructions

In a large pot, melt butter over medium-low heat. Add chopped onion, carrots, and celery; sauté for 6-8 minutes until softened. Stir in minced garlic for the last 30 seconds.
Sprinkle flour over the vegetables and cook for about one minute.
Gradually add chicken stock, milk, sweet potatoes, salt, pepper, and thyme; stir well and bring to a boil. Reduce heat to simmer for 15–20 minutes until sweet potatoes are tender.
Stir in cooked shredded chicken, frozen peas, fresh parsley, and optional spinach; simmer for an additional five minutes.
Taste and adjust seasoning if necessary before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 310
Sugar: 5g
Sodium: 640mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 4g
Protein: 22g
Cholesterol: 60mg