Skinny Chicken Pot Pie Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8 Servings

Serving Size: 1 cup

Calories per serving: 185

Fat per serving: 2.9 grams

Ingredients

• 3 Tablespoons Cornstarch
• 2 cups reduced sodium chicken broth
• 4 cups non-fat milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 3 celery stalks, chopped
• 4 carrots, peeled and chopped
• 2 cups fresh green beans, cut in half
• 1/4 of a small yellow onion, diced
• 2 potatoes, peeled and cubed small
• 2 chicken breasts, cooked and cubed
• salt and pepper to taste

Directions

1. In a small bowl whisk together the cornstarch with 1/2 cup of the chicken broth, set aside.
2. In a large pot, over high heat, pour in the remaining chicken broth and the milk, bring to a boil.
3. Add in the garlic powder, oregano, celery, carrots, green beans, and onion. Return to a boil.
4. Cover, reduce heat, and simmer for 20-30 minutes, until vegetables are soft.
5. Add in the potatoes and cook until soft..10-15 minutes.
6. Add the chicken and slowly whisk in the cornstarch mix.
7. Cook another 3-5 minutes until thickened, add salt and pepper to taste
8. Enjoy!