CHICKEN POT PIE STYLE SOUP

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.

Servings 6

Calories 260 kcal

Ingredients

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

Instructions

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.

Recipe Notes

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.