Chicken pot pie soup is a hearty and creamy soup that is served with a garlic cheddar biscuit on the side to dunk in the soup. You are going to want to make this soup when you get sick because it puts chicken noodle soup to shame! 🙂 2 weeks ago I was sick and I made some plain jane chicken noodle soup and thought that chicken noodle soup has got to be the most boring soup ever. No offense to whoever likes that soup. I was thinking there has got to be a way better version of chicken noodle soup than this… Enter Chicken Pot Pie Soup. You still have your basic components of chicken noodle soup, which are chicken, veggies, and broth. Add in a creamy based broth and make some biscuits on the side (if you are feeling up to that). I know dairy probably isn’t the best thing to be eating when you’re sick but you can always sub unsweetened almond milk for regular milk. My quest for finding a not so boring chicken soup is over with and now whenever I get sick again, I know what to make.
Ingredients break down…
Light Butter My favorite brand of light butter is from Land o Lakes. It comes in a small container and can usually be found next to the other kinds of butter in your grocery store. I’m not sponsored by them or anything but if you still like the taste of what butter adds to your cooking this is really great stuff. It is also lower in points than regular butter. Leave the butter sitting out and let it come to room temperature so you can easily take your tablespoon measurement. Vegetables If you don’t like chopping and dicing onion look for pre-chopped veggies at your grocery store. I can find pre-chopped onions, carrots, and celery by the deli area and it saves so much time! I also don’t like to buy celery and carrots for just one person. I can never finish them off on time before the veggies start getting bad. All in all, it’s about 2 cups of onions, carrots, and celery. Chicken Stock - I always like to use low sodium chicken broth so that I am able to control the amount of sodium that gets added to my soups. Chicken - At first when I made this I cut the chicken breasts into about 1-inch chunks but then I realized that they would be too big for just a bite-size piece. Shredded chicken would be even better with this. And finally…. Here is the recipe for my Garlic Cheddar Biscuits that goes on top of the soup. Each biscuit is 3 points. They are very large biscuits and can be made in the air fryer. I cooked mine at 350 for 12 minutes. This biscuit is a must with this soup because you can dunk it into the rich creamy broth! God Bless 2ID for keeping this soup and biscuit recipe very low in points! Oh yes, and if you want to use something else then Fat-Free cheddar cheese, by all means, go ahead. Just keep in mind that the points will be different depending on what cheese you use.Â
