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Chicken Pot Pie Soup

Hearty, creamy, delicious soup.
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Author Star

Ingredients

  • 1 tbs olive oil
  • 2 tbs butter
  • 2 cups almond milk , plain & unsweetened
  • 2 cups chicken broth , low sodium
  • 1/4 cup flour
  • 2 cups chicken , cooked and shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 ribs celery , chopped
  • 1 onion , chopped
  • 4 carrots , chopped (about 3/4 cup)
  • 2 tbs garlic , minced
  • 1/4 tsp turmeric
  • 2 tsp parsley
  • 4-5 sprigs fresh thyme
  • salt & pepper , to taste

Instructions

  1. In a pot over medium heat, warm up the olive oil and add carrots, celery, onion, and garlic. Cook until the onions are translucent.
  2. When the onions are cooked, add the butter, melt, and stir until coated.
  3. Add the flour and stir constantly for about 30 seconds.
  4. Add milk and chicken broth.
  5. Add parsley, turmeric, and thyme sprigs.
  6. Bring soup to a boil and then simmer for 15-20 minutes, stir occasionally until thickened.
  7. When thickened, Add peas, corn, and chicken.
  8. Continue to cook on low until the corn and peas are heated through.
  9. Salt & Pepper to taste.
  10. If soup gets too thick add a bit more milk and stir.
  11. Last, but not least... Enjoy!

Recipe Notes

Serving Size: One heaping cup.

3 Freestyle Smart Points (Calculated with Weight Watchers Recipe Builder)

5 Smart Points (Calculated with Weight Watchers Recipe Builder)

4 Points Plus (Calculated with the My Score Plus app)

200 calories 8g fat. 3g saturated fat. 14g carbohydrates. 1.5g fiber. 3g sugar. 18g protein. (Calculated with My Fitness Pal)