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 (unsalted); 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) 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 (preferably rotisserie chicken); 1 cup frozen peas; ¼ cup fresh parsley (finely chopped); 2 – 4 cups baby spinach (chopped, optional)

Crustless Chicken Pot Pie Soup

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Indulge in the warm embrace of this Crustless Chicken Pot Pie, a delightful soup that captures all the comforting flavors of a traditional chicken pot pie without the fuss of a crust. Ready in under 30 minutes, this dish is perfect for busy weeknights or family gatherings. Rich in protein from rotisserie chicken and sweetened by the natural flavors of sweet potatoes, it’s not only nutritious but also incredibly satisfying. With its hearty blend of vegetables and spices, this one-pot wonder is sure to become a favorite at your dinner table. Enjoy it alongside homemade biscuits or fresh garlic bread for a complete meal!

Author: Mia
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 6
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

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1 – 2 tbsp butter (unsalted)
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) 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 (preferably rotisserie chicken)
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 Dutch oven, melt butter over medium-low heat. Add onion, carrots, and celery; sauté for 6-8 minutes until softened. Stir in minced garlic for the last 30 seconds.
Sprinkle flour over the vegetable mixture and cook for 1 minute.
Slowly pour in chicken stock and milk, then add sweet potatoes, salt, pepper, and thyme. Bring to a boil, reduce heat, and simmer for 15-20 minutes until potatoes are tender.
Stir in shredded chicken, frozen peas, parsley, and optional spinach; simmer for an additional 5 minutes.
Taste and adjust seasonings before serving hot.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 6g
Sodium: 620mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 22g
Cholesterol: 45mg

Find it online: https://cookingwithmia.com/crustless-chicken-pot-pie/