Homestyle Pot Pie Soup
Smart Selection, Storage and Prep:
- Use leftover cooked chicken or turkey in this flavorful soup. If you’re really in a time crunch, just grab a rotisserie chicken from your supermarket deli.
- Frozen vegetables are just as nutrient-rich as fresh; they’ve been frozen and packed immediately after harvesting, which means all the nutrients are retained. Using frozen vegetables in soup requires no prep and is an easy way to up the antioxidants and fiber. Plus, they don’t take as long to cook.
- Opt for a reduced sodium (sometimes labeled “less” or “lower”) chicken broth rather than a “low” sodium variety, or you’ll just end up adding lots of salt.
- Use a potato peeler to efficiently peel butternut squash.
- Have fun with the piecrust shapes. Circles, leaves or stars would all look festive on a bowl of this soup.
Smart and Flavorful Nutrition Benefits:
- Resisting the urge to peel the potatoes means more potassium and vitamin C in every bite. Potassium helps maintain healthy blood pressure.
- Butternut squash is brimming with the carotenoid vitamin A, which helps support healthy skin and eyes.
- Even the garlic, onions and celery provide fiber and disease-fighting nutrients. In fact, celery contains protective bone nutrients as well as antioxidants to help boost immunity.
- No need to stress about eating piecrust with this soup – the only other fat in the entire dish is from the poultry and small amount of oil.
- Since this pie is overflowing with vegetables, both fresh and frozen, it’s the perfect opportunity to remind you that all forms count when it comes to eating more fruits and vegetables. Fresh, frozen, canned, dried and 100 percent juice – they all count as nutrient-rich choices and make it easier for you eat the recommended amount of fruits and veggies every day!
Find the Homestyle Turkey or Chicken Pot Pie Soup recipe on our sister site, Farm Flavor.