Southern Chicken Pot Pie Soup Directions:
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Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for 5–7 minutes until tender.
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Add butter and flour, stirring constantly to form a roux. Cook for 2 minutes until lightly golden.
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Slowly whisk in the chicken broth, making sure no lumps remain. Bring to a gentle simmer.
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Add the shredded chicken, peas, and corn. Stir in thyme and rosemary.
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Simmer uncovered for 10 minutes to blend flavors.
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Reduce heat to low and stir in the fat-free half and half. Cook for 5 minutes until heated through.
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Season with salt and pepper, then serve hot.
WW Points Calculation
Bertolli Extra Light Olive Oil – 8.00
Onion, Garlic, Carrots, Celery – 0.00
Tyson Grilled & Ready Chicken Breast – 0.00
Swanson 99% Fat-Free Chicken Broth – 0.00
Birds Eye Frozen Peas – 2.00
Green Giant Frozen Corn – 4.00
Land O’Lakes Fat-Free Half & Half – 4.00
Dried Thyme, Dried Rosemary, Salt, Pepper – 0.00
Gold Medal All-Purpose Flour – 2.00
Land O’Lakes Light Butter with Canola Oil – 3.00
Points Information:
Total Points: 23.00
Servings: 6
Points per serving: 3.83
Nutrition Information
Calories: 220
Fat: 10 g
Protein: 17 g
Carbohydrates: 15 g
Sugar: 4 g
Sodium: 580 mg
I'm waiting for your comments! Enjoy!
