Skinny Chicken Pot Pie Soup Directions:
- Heat 1 tablespoon of light butter in a large pot over medium-high heat.
- Add diced onions, carrots, and celery. Sauté for 3 minutes until softened.
- Stir in minced garlic and cook for another minute.
- Add the remaining 2 tablespoons of light butter and whisk in the whole wheat flour. Cook for 2 minutes, stirring constantly.
- Gradually pour in the chicken broth, whisking to create a smooth mixture.
- Add chopped potatoes, bay leaf, chicken bouillon, salt, pepper, oregano, basil, thyme, and sage. Stir to combine.
- Simmer for 15–20 minutes until potatoes are fork-tender.
- Stir in shredded chicken and cook for 5 more minutes.
- In a small bowl, mix cornstarch with unsweetened almond milk until smooth. Slowly stir this into the soup.
- Bring the soup to a gentle simmer, stirring frequently, until it thickens (5–8 minutes).
- Add frozen peas during the last few minutes of cooking.
- Remove the bay leaf and serve warm, garnished with parsley or thyme, if desired.
WW Points Calculation:
- Light butter (3 Tbsp): 6 points
- Rotisserie chicken (skinless, 3 cups): 0 points
- Onion (1): 0 points
- Celery (4 stalks): 0 points
- Carrots (1 cup): 0 points
- Garlic (5 cloves): 0 points
- Whole wheat flour (1/3 cup): 3 points
- Potatoes (2 1/2 cups): 5 points
- Low-sodium chicken broth (4 cups): 0 points
- Chicken bouillon (2 1/2 tsp): 0 points
- Unsweetened almond milk (2 cups): 2 points
- Cornstarch (2 Tbsp): 1 point
- Frozen peas (1 cup): 1 point
Total Points: 18 points
Servings: 6
Per Serving: 3 points
Nutrition Information (per serving):
Calories: ~190
Fat: ~5g
Protein: ~22g
Carbohydrates: ~18g
Sugar: ~3g
Sodium: ~350mg
I'm await your comments! Enjoy!
