Skinny Chicken Pot Pie Soup Ingredients:
- 3 Tbsp light butter, divided
- 3 cups rotisserie chicken (skinless) or cooked chicken, shredded or cubed
- 1 onion, diced
- 4 celery stalks, finely chopped
- 1 cup carrots, finely chopped
- 5 cloves garlic, minced
- 1/3 cup whole wheat flour
- 2 1/2 cups small gold or Yukon potatoes, chopped into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 2 1/2 tsp chicken bouillon
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 Tbsp fresh thyme (or 1/2 tsp dried thyme)
- 1/4 tsp dried sage
- 1 bay leaf
- 2 cups unsweetened almond milk
- 2 Tbsp cornstarch
- 1 cup frozen peas, not thawed
How to make Skinny Chicken Pot Pie Soup?
Please c-lic-k the photo or the "next >" button below to see the instructions.
