Slimming Chicken Pot Pie Soup

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Instructions

        1. Cook the Chicken:
          Spray a large pot with oil spray and place over medium heat. Add the diced chicken and cook until lightly browned on all sides. Remove the chicken from the pot and set aside.
        2. Sauté the Vegetables:
          In the same pot, spray a little more oil if needed. Add the onion, garlic, carrots, celery, leek, and mushrooms. Cook for 5–7 minutes until the vegetables begin to soften.
        3. Simmer the Soup:
          Return the chicken to the pot. Pour in the chicken stock and add the thyme, parsley, pepper, and salt. Stir well, bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20–25 minutes until the vegetables are tender and the chicken is cooked through.
        4. Make It Creamy:
          Turn off the heat. Stir in the quark or reduced-fat cream cheese until the soup becomes creamy and smooth. Adjust seasoning as needed.
        5. Optional Dumplings:
          Mix the flour, egg, and yogurt in a bowl until a sticky dough forms. Drop small spoonfuls into the simmering soup, cover, and cook for 10 minutes until fluffy.
        6. Serve and Enjoy:
          Ladle the soup into bowls and serve warm. Pair with a side of steamed vegetables or a salad for a balanced meal.

Tips for a Healthier Soup

        • Use extra vegetables like kale, spinach, or green beans for additional nutrients.
        • For a completely fat-free version, replace cream cheese with blended white beans or mashed potato for creaminess.
        • Skip the dumplings for an even lighter option, or enjoy them occasionally as part of a balanced diet.

This hearty soup is perfect for cosy nights and a great way to use up leftover vegetables.

 

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