Hearty yet light soup, full of tender shredded chicken and a comforting blend of vegetables, all swimming in a thick and creamy base
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 260 per serving
Servings: 6 (240 g | 1 cup)
Do you prefer broth- or cream-based soups? For me, it’s no contest—creamy soups are by far my favorite! Though I’m much less a fan of the calorie count that comes with many creamy soups. Luckily, today’s recipe strikes a balance between being thick and creamy and fitting in with your New Year’s resolutions!
Because I don’t know about you, but this has been a pretty decadent holiday season in the food department. A nonstop flow of delicious goodies at work, plus all the holiday baking in my own kitchen, put most of my best eating intentions on a happy hiatus this December. While it’s been tasty and fun to be cavalier with my food choices, I’m ready to get back on track! How about you?
Of course, when getting back on track is as tasty as this soup, it’s not too difficult to reassert those healthy eating habits! I adapted this soup from the filling for my mini turkey pot pies; I love how thick that is, and found that it made for a straightforward conversion to a soup!
I also added a few more spices to the mix. While white pepper is the star of my pot pie filling, sage and thyme make an appearance in this soup (some rosemary would also be a dandy addition if you have it!) to add depth and to complement the chicken. The result is comfort and warmth in a bowl, the perfect remedy for winter blues.
This soup can easily come together in under half an hour (if you use a pre-cooked rotisserie chicken for the meat–I like to swing by the grocery for one on my way home), which makes it ideal for a weeknight dinner. If you want to cook your own chicken, you can still throw this together quickly. Just cube and fry up a couple of chicken breasts (or 3 thighs) while the soup is cooking and add them at the end.
Despite all this thick and creamy business, one serving of this soup only comes in at 260 calories! It’ll also keep you feeling full with 14 grams of protein. That leaves enough room to enjoy this with a slab of crusty French bread and a salad, for a wholesome winter meal that makes both your taste buds and waistline happy ;).
In a medium stewpot, melt 90 g (6 Tablespoons) unsalted butter over medium-high heat. Add 9 small cloves (1 and ½ Tablespoons) minced garlic and sauté until aromatic, about 30 seconds.
Add 1 small diced onion (about 140 g or 1 cup), 4 stalks sliced celery (about 100 g or 1 cup) and 180 g (1 and ½ cups) mixed veggies and stir. Sauté until the onion starts to turn translucent, about 10 minutes, stirring often.
Sprinkle 30 g (1/4 cup) all-purpose Flour over the veggies and cook for another 2 minutes, stirring constantly.
Add 480 ml (2 cups) water, 360 ml (1 and ½ cups) milk, 60 g (1/4 cup) Greek yogurt, 1 scant teaspoon kosher salt, ¾ teaspoon ground white pepper, ¾ teaspoon ground thyme, ¼ teaspoon ground sage, stirring to combine. Bring to a rolling boil then turn heat down to low. Allow stew to simmer for another 5 minutes, stirring often.
Add 340 g (12 ounces, or about ½ a whole cooked bird) shredded chicken and stir to combine. Adjust spices to taste at this point, adding more salt or pepper as desired.
Cook for 5 more minutes.