All the cozy comfort of chicken pot pie in a bowl — this hearty soup delivers tender chicken, sweet carrots, peas, and potatoes in a creamy, savory broth that tastes like it simmered all day. It’s the kind of meal that warms you from the inside out on a chilly evening, and the best part is it comes together in about 30 minutes on the stovetop. Ladle it into bowls with a warm biscuit alongside and you’ve got a crowd-pleasing dinner the whole family will love.
- • Swap: Use rotisserie chicken to cut prep time in half — just shred and stir in during the last few minutes.
- • Make-ahead: The soup base keeps well refrigerated for up to 3 days; stir in the peas just before reheating to keep them bright.
- • Storage: Freeze in individual portions for up to 2 months; thaw overnight in the fridge then reheat gently on the stove.
- • Variation: Stir in a can of drained corn or diced green beans for extra veggie bulk without changing the flavor profile.
- • Serving: Top each bowl with a sprinkle of fresh thyme or a dollop of light sour cream for an extra layer of richness.
I have been away for a week and need some time to play catch up so my good friend Star who runs the blog Theskinnyishdish let me share some of her awesome recipes. I met Star on Instagram some time ago and I just love following her, she is just the sweetest, and her recipes… well they speak for themselves so I encourage you to go check out her blog!!
How tasty does this chicken pot pie soup look? 3 smart points per serving based on the new freestyle program and I’d say the perfect dish to warm you up on a cold day. Click here for full recipe.
Another recipe of Star’s I wanted to share is these easy and tasty make-ahead freezer-friendly breakfast sandwiches, just 4 smart points each, such a great idea for a quick grab-and-go meal. Click here for the full recipe
