Southern-Style Chicken Potato Soup Directions:
- Spray a large pot with cooking spray and heat over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced potatoes and cook for 3-4 minutes, stirring occasionally.
- Pour in the low-sodium chicken broth and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Add the shredded chicken breast, unsweetened almond milk, and frozen corn, stirring to combine.
- Season with paprika, dried thyme, salt, and pepper. Let the soup simmer for another 10 minutes to allow the flavors to meld together.
- Remove from heat and stir in the fresh parsley before serving.
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:
- Cooking spray: 0 points
- Chicken broth (4 cups): 0 points
- Shredded chicken breast (2 cups): 0 points
- Unsweetened almond milk (1 cup): 1 point
- Frozen corn (1 cup): 4 points
- Potatoes (3 medium): 0 points
- Remaining ingredients: 0 points
Total Points: 5
Servings: 6
Points Per Serving: 1
Nutrition Information:
- Calories: ~120 per serving
- Fat: ~2g
- Protein: ~14g
- Carbohydrates: ~17g
- Sugar: ~1g
- Sodium: ~420mg
I await your comments! Enjoy!
