Rotisserie Chicken Mushroom Soup Directions:
- Heat a splash of oil in a large pot over medium-high heat. Add diced onion and chopped celery, cooking until soft and translucent.
- Add mushrooms and sauté until golden. Stir in thyme and garlic, cooking until fragrant.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth. Set aside.
- Pour in chicken broth, heavy cream, and almond milk. Simmer for 5 minutes.
- Add the cornstarch mixture to the soup while stirring continuously. Simmer until the soup thickens slightly.
- Stir in shredded chicken and spinach. Simmer until heated through and spinach is tender.
- Season with salt, pepper, and lemon juice to taste.
- Serve hot with crusty bread, if desired.
Points Calculation:
- Celery (2 stalks): 0 points
- Garlic (3 cloves): 0 points
- Chicken broth (4 cups): 0 points
- Heavy cream (1/2 cup): 19 points
- Unsweetened almond milk (1/2 cup): 0.5 points
- Cornstarch (1 tbsp): 1 point
- Rotisserie chicken (2 cups, breast meat): 0 points
- Spinach (2 cups): 0 points
- Lemon juice (2 tbsp): 0 points
- Onion (1 medium): 0 points
- Mushrooms (8 oz): 0 points
- Thyme (1 tsp fresh): 0 points
Total Points: 20.5
Servings: 6
Per Serving: 3.42 points
Nutrition Information:
- Calories: ~105 per serving
- Fat: ~6g
- Protein: ~8g
- Carbohydrates: ~6g
- Sugar: ~1g
- Sodium: ~270mg
I'm waiting for your comments! Enjoy!
