03 Feb Chicken Pot Pie Style Soup
CHICKEN POT PIE STYLE SOUP
- 1/4 cup all purpose flour
- 1 cup 1% low fat milk
- 3 tsp vegetable oil, divided
- 1 lb boneless skinless chicken breast, cut into ½-inch cubes
- 1 cup chopped onion
- 5 cups reduced sodium chicken broth (fat free)
- 2 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 1 cup chopped carrots
- 1 cup frozen peas
- 1 cup corn kernels, fresh or frozen
- 1/4 tsp ground rosemary
- 1/4 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 2 teaspoons oil over medium-high heat; add chicken and sauté until cooked through and no pink remains. Transfer chicken to a bowl and set aside.
In same pot, heat 1 teaspoon oil over medium heat; add onions; sauté for 2 minutes or until onions turn slightly translucent. Add broth, potatoes and carrots. Bring to a boil, reduce heat to low, cover and simmer for 12 to 15 minutes or until vegetables are tender.
Add cooked chicken, peas and corn. Bring to a boil; add milk mixture stirring constantly until slightly thickened. Stir in rosemary and pepper.
WW Freestyle™ SmartPoints® value 4*
*The Freestyle™ SmartPoints® values for these recipes were calculated by Inmyel and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the SmartPoints® registered trademark.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2017.
Nutrition information and SmartPoints® values do not include any optional ingredients. Both should be considered approximate.