Skinny Chicken Pot Pie Soup

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 4 cups low-sodium chicken broth
• 1 cup unsweetened almond milk (or skim milk)
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• Optional: fresh parsley for garnish

Instructions:

1. Sauté veggies:
   In a large pot, heat olive oil over medium heat. Add diced onion, carrots, celery, and garlic. Cook for 5–6 minutes, until softened.
2. Create a slurry:
   In a small bowl, whisk flour with 2–3 tablespoons of broth to create a smooth slurry. Set aside.
3. Simmer:
   Add chicken broth, thyme, rosemary, salt, and pepper to the pot. Bring to a simmer.
4. Thicken the soup:
   Stir in the flour slurry and cook for another 2–3 minutes, stirring constantly.
5. Add chicken and veggies:
   Add shredded chicken, peas, and corn. Stir well.
6. Creamy finish:
   Pour in the almond milk. Let the soup simmer gently for another 5–7 minutes, until everything is heated through and slightly thickened.
7. Serve:
   Garnish with chopped parsley and enjoy a bowl of cozy, guilt-free goodness!

Tips:

• Shortcut: Use rotisserie chicken to save time.
• Even lighter: Swap peas/corn for extra diced zucchini or green beans if you want even fewer carbs.
• Make it richer: Stir in a spoonful of Greek yogurt at the end for extra creaminess without heavy cream.