Healthy Creamy Chicken Pot Pie Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Chicken Pot Pie Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Pot Pie Soup

Enjoy a comforting bowl of creamy chicken pot pie soup that combines tender chicken, hearty vegetables, and a light, creamy broth for a satisfying meal. Perfect for any time of day, this bowl delivers warmth and a balance of flavors without the heaviness of traditional pot pie.

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NUTRITION

376kcal
Protein
40.2g
Fat
6.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

1 medium Carrot, diced

1 stalk Celery, diced

1 small Onion, diced

1 clove Garlic, minced

1/2 cup Frozen Peas

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/2 tsp Dried Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Dice the chicken into bite-sized pieces. Season lightly with salt and pepper.

  • 2

    In a large pot, heat olive oil over medium heat and sauté diced onion, carrot, celery, and minced garlic until softened, about 5 minutes.

  • 3

    Sprinkle in the whole wheat flour and dried thyme, stirring to combine and lightly toast the flour, about 1 minute.

  • 4

    Pour in the low-sodium chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.

  • 5

    Add the chicken pieces to the pot and allow them to cook through for about 8-10 minutes.

  • 6

    Mix in the frozen peas and let them heat through for another 3 minutes.

  • 7

    Turn off the heat and stir in the low-fat Greek yogurt for creaminess. Adjust seasoning with salt and pepper as needed.

  • 8

    Serve warm and enjoy a hearty, healthy bowl of creamy chicken pot pie soup.

Healthy Creamy Chicken Pot Pie Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Healthy Creamy Chicken Pot Pie Soup

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Chicken Pot Pie Soup

Enjoy a comforting bowl of creamy chicken pot pie soup that combines tender chicken, hearty vegetables, and a light, creamy broth for a satisfying meal. Perfect for any time of day, this bowl delivers warmth and a balance of flavors without the heaviness of traditional pot pie.

NUTRITION

376kcal
Protein
40.2g
Fat
6.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Low-Sodium Chicken Broth

1 medium Carrot, diced

1 stalk Celery, diced

1 small Onion, diced

1 clove Garlic, minced

1/2 cup Frozen Peas

1/4 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/2 tsp Dried Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Dice the chicken into bite-sized pieces. Season lightly with salt and pepper.

  • 2

    In a large pot, heat olive oil over medium heat and sauté diced onion, carrot, celery, and minced garlic until softened, about 5 minutes.

  • 3

    Sprinkle in the whole wheat flour and dried thyme, stirring to combine and lightly toast the flour, about 1 minute.

  • 4

    Pour in the low-sodium chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.

  • 5

    Add the chicken pieces to the pot and allow them to cook through for about 8-10 minutes.

  • 6

    Mix in the frozen peas and let them heat through for another 3 minutes.

  • 7

    Turn off the heat and stir in the low-fat Greek yogurt for creaminess. Adjust seasoning with salt and pepper as needed.

  • 8

    Serve warm and enjoy a hearty, healthy bowl of creamy chicken pot pie soup.