Weight Watchers Recipes
Skinny Chicken Pot Pie Soup
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Skinny Chicken Pot Pie Soup Recipe:
Ingredients
- 3 Tbsp light butter, divided. I use Land o’ Lakes light butter made with canola oil
- 3 cups rotisserie chicken (without skin) 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 all-purpose flour
- 2 1/2 cups small gold or Yukon potatoes, chopped into ½” 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 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 fat free half and half or unsweetened almond milk or skim milk. I use land o lakes fat free half as half for more creaminess
- 2 Tbsp cornstarch
- 1 cup frozen peas, not thawed
Instructions
- Melt 1 Tbsp light butter in a large pot over medium-high heat. Add onions, carrots, and celery and sauté for 3 minutes. Add garlic and sauté 1 minute longer.
- Add the additional 2 Tbsp of light butter. Whisk in the flour cooking and cook for 2 minutes stirring continuously.
- Slowly add chicken broth while whisking.
- Add potatoes, bay leaf, bouillon, salt, pepper, and seasonings.
- Simmer until the potatoes are tender; about 15-20 minutes.
- Add the cooked chicken and let simmer for another 5 minutes.
- Whisk cornstarch with half and half or the milk of your choice until smooth. Stir the cornstarch mixture into the pot.
- Bring the soup to a simmer. Add peas and continue stirring frequently and let it simmer for 5-8 minutes or until soup thickens. Remove from heat and discard the bay leaf. Note: the soup will also thicken as it cools.
- Garnish with fresh parsley or thyme leaves, if desired.
- Serve with homemade or store bought biscuits, for additional points.
Servings: Makes 10 ( 1 cup) servings