Slow Cooker Chicken Pot Pie Soup Directions:
- Place the chicken breasts at the bottom of your slow cooker.
- Add the low-sodium chicken broth, carrots, celery, onion, garlic, dried thyme, and dried parsley.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
- In a small saucepan, melt the light margarine over medium heat. Stir in the whole wheat flour and cook for 1-2 minutes, stirring constantly until the mixture is golden and bubbly. Slowly whisk in the unsweetened almond milk until smooth and thickened.
- Stir the cream mixture into the slow cooker along with the frozen peas and corn. Season with salt and pepper to taste.
- Let it all cook together for an additional 30 minutes on low, until the soup is heated through and the vegetables are tender.
- Ladle the soup into bowls.
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:
- Boneless, skinless chicken breasts (1.5 pounds): 0 points
- Low-sodium chicken broth (4 cups): 0 points
- Unsweetened almond milk (1 cup): 1 point
- Frozen peas (1 cup): 1 point
- Frozen corn (1 cup): 2 points
- Carrots (3 medium): 0 points
- Celery (3 stalks): 0 points
- Onion (1 medium): 0 points
- Garlic (3 cloves): 0 points
- Dried thyme (1 teaspoon): 0 points
- Dried parsley (1 teaspoon): 0 points
- Salt and pepper: 0 points
- Whole wheat flour (2 tablespoons): 1 point
- Light margarine (2 tablespoons): 2 points
Total Points: 7
Servings: 6
Points Per Serving: 1
Nutrition Information:
Calories: 140
Fat: 5g
Protein: 22g
Carbohydrates: 12g
Sugar: 3g
Sodium: 700mg
I await your comments! Enjoy!
