03 Feb Chicken Pot Pie Style Soup
CHICKEN POT PIE STYLE SOUP
- 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
In a medium bowl, whisk together milk and flour until flour is dissolved. Set aside.
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.
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.