Skinny Chicken Pot Pie Soup Directions:
- In a large pot over medium-high heat, melt 1 tablespoon of light butter.
- Add the diced onions, carrots, and celery and sauté for about 3 minutes, until softened.
- Add the minced garlic and sauté for an additional minute.
- Add the remaining 2 tablespoons of light butter to the pot. Once melted, whisk in the whole wheat flour and cook for about 2 minutes, stirring constantly to prevent lumps.
- Slowly pour in the chicken broth while whisking continuously to create a smooth mixture.
- Add the chopped potatoes, bay leaf, chicken bouillon, salt, pepper, oregano, basil, thyme, and sage. Stir well to combine.
- Bring the soup to a simmer and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the shredded or cubed chicken and allow the soup to simmer for another 5 minutes.
- In a small bowl, whisk together the cornstarch and the unsweetened almond milk until smooth.
- Slowly stir the cornstarch mixture into the soup, bringing the soup to a gentle simmer. Continue stirring frequently for 5-8 minutes, until the soup thickens.
- Add the frozen peas during the last few minutes of cooking.
- Remove the bay leaf and discard it.
- Garnish the soup with freshly chopped parsley or thyme leaves, if desired.
- Serve warm with a side of WW-friendly biscuits for extra comfort (adjust points if using biscuits).
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Light butter (3 Tbsp): 3 points
- Rotisserie chicken (skinless, 3 cups): 0 points
- Onion (1): 0 points
- Celery (4 stalks): 0 points
- Carrots (1 cup): 1 point
- Garlic (5 cloves): 0 points
- Whole wheat flour (1/3 cup): 3 points
- Potatoes (2 1/2 cups): 6 points
- Low-sodium chicken broth (4 cups): 0 points
- Chicken bouillon (2 1/2 tsp): 0 points
- Black pepper (1/4 tsp): 0 points
- Salt (1/2 tsp): 0 points
- Fresh parsley (1/4 cup): 0 points
- Dried oregano (1/2 tsp): 0 points
- Dried basil (1/2 tsp): 0 points
- Fresh thyme (1 Tbsp): 0 points
- Dried sage (1/4 tsp): 0 points
- Bay leaf (1): 0 points
- Unsweetened almond milk (2 cups): 1 point
- Cornstarch (2 Tbsp): 2 points
- Frozen peas (1 cup): 1 point
Total Points: 17
Servings: 6
Points Per Serving: 2.83
Nutrition Information:
Calories: 160
Fat: 5g
Protein: 14g
Carbohydrates: 20g
Sugar: 2g
Sodium: 490mg
I await your comments! Enjoy!
