Name: Lightened-Up Chicken and Veggie Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons avocado oil, olive oil or butter; 2 cups chopped onion; 8 ounces cremini or button mushrooms, stems removed and diced; 2 cups diced carrot; 2 cups diced celery; 2-4 cloves garlic, minced; 1.5 teaspoons salt, divided; 1 pound thin-skinned potatoes (e.g., 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

Description

A hearty and comforting chicken and vegetable soup that’s perfect for chilly nights, lightened up for a healthier twist.

Ingredients

Scale

2 tablespoons avocado oil, olive oil or butter
2 cups chopped onion
8 ounces cremini or button mushrooms, stems removed and diced
2 cups diced carrot
2 cups diced celery
2–4 cloves garlic, minced
1.5 teaspoons salt, divided
1 pound thin-skinned potatoes (e.g., 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

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Instructions

Heat a large pot over medium-high heat. Add oil and onions, cooking until softened and golden brown around the edges, about 2 minutes.
Add mushrooms, carrots, celery, and garlic to the pot. Sprinkle in 1/2 teaspoon of salt over the veggies and cook, stirring occasionally, for 5 minutes.
Add the diced potatoes and chicken thighs, seasoning with another teaspoon of salt, poultry seasoning, and black pepper. Pour the broth over everything and bring to a gentle simmer. Cover the pot and let it bubble away for 15 minutes.
Remove the chicken from the pot to cool slightly. In a small bowl, whisk together the milk and cornstarch, forming a slurry. Stir this mixture into the pot, bringing it to a boil to thicken.
Add in the peas and squeeze in the lemon juice. Once cool enough to handle, shred the chicken into bite-sized pieces and add it back into the pot. Adjust the seasoning with salt and pepper as necessary. Stir in fresh parsley if desired, and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently on the stove or microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 28g
Cholesterol: 85mg