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Chicken Pot Pie Style Soup

Chicken Pot Pie Style Soup

 

CHICKEN POT PIE STYLE SOUP

Servings: 6
Calories: 240 kcal
Do you ever open up a can of soup only to discover that it looks so unappealing but it’s all you have for a quick meal? Homemade Chicken Pot Pie Style Soup only looks better but it also has more vegetables, lean chicken and less sodium. It’s a win-win.
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Ingredients

  • ¼ cup all purpose flour
  • 1 cup 1% low fat milk
  • 1 tsp vegetable oil
  • 1 cup chopped onion
  • 5 cups reduced sodium chicken broth
  • 2 medium Yukon Gold potatoes, peeled and cut into ½” cubes
  • 1 cup chopped carrots
  • 1 ½ cups chopped cooked boneless, skinless, chicken breasts
  • 1 cup frozen peas
  • 1 cup corn kernels, fresh or frozen
  • ¼ tsp ground rosemary
  • ¼ tsp black pepper

Instructions

  1. In a medium bowl, whisk together milk and flour until flour is dissolved. Set aside.
  2. In a stockpot or Dutch oven, heat oil over medium heat. Add onions and sauté for 2 minutes or until onions turn slightly translucent. Add broth, potatoes and carrots. Bring to a boil, reduce heat, cover and simmer for 7 to 10 minutes or until vegetables are tender. Add chicken, peas and corn. Bring to a boil; add milk mixture stirring constantly until slightly thickened. Stir in rosemary and pepper.

Recipe Notes

Makes 6 Servings (Approx 1⅓ cups per serving) Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2016. All nutrition information should be considered approximate. Note: Many soup ingredients continue to absorb broth after preparation. Add additional broth if soup becomes too thick.

Nutrition Facts
CHICKEN POT PIE STYLE SOUP
Amount Per Serving
Calories 240 Calories from Fat 32
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 1g 5%
Cholesterol 40mg 13%
Sodium 530mg 22%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Sugars 6g
Protein 22g 44%
* Percent Daily Values are based on a 2000 calorie diet.
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