Roy’s Light Chicken Pot Pie Soup

6 (1 1/2 cup) servings 2 Better Balance Bites/Blue Points

Calories 303 Fat 5.8g Carbs 29.3g Fiber 4.5g Protein 32.1g

Ingredients

· Cooking spray

· 1 medium onion, diced, about 1 cup

· 3 medium carrots, peeled and chopped, about 1 cup (see notes)

· 3 celery stalks, sliced widthwise, about 1 cup

· 1 Tbsp minced garlic, about 3 cloves

· 2 Tbsp flour

· 1 Tbsp dried parsley (see notes)

· 1 tsp dried thyme (see notes)

· 1 tsp salt

· 1 tsp black pepper

· 4 cups chicken broth

· 1 (10.5 oz) can of 98% fat-free cream of chicken soup

· 1 tsp Dijon mustard

· 2 1/2 cups shredded hash browns (about 170g) thawed (see notes)

· 1 1/2 lbs chicken breast (about 2 breasts) cooked and shredded chicken (see notes)

· 1 cup frozen peas, thawed (see notes)

· 1 cup frozen corn, thawed (see notes)

· 1 cup almond milk

· 1/2 cup fat-free half & half (see notes)

Instructions

1. Coat the bottom of a large stock pot with cooking spray and set it over medium heat. Once the pan is hot, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are tender, 7 to 10 minutes.

2. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour, parsley, thyme, salt, and pepper and cook 2 minutes, stirring constantly.

3. Slowly stir in the chicken broth, allowing the flour to hydrate and start to thicken the broth, then add in the cream soup and mustard. Add the hash browns and turn the heat up to medium-high to bring the soup to a boil.

4. Once the soup has been boiling for about a minute, reduce the heat to medium and simmer, stirring often, for 20 minutes.

5. Stir in the chicken, peas, corn, almond milk, and half & half. Increase the temperature to medium-high again to bring the soup back to a boil. Once it’s been boiling for a minute, reduce the heat back to medium and simmer about 10 minutes more.

Notes

· You can use, as I often do, about 12 baby carrots, sliced, in place of the carrots.

· You could use fresh parsley and thyme, but double the amount and do NOT add it until the end of cooking.

· In place of the hash browns, you could use 2 small russet potatoes (up to 250g) peeled and cut into 1/4-inch cubes.

· You could use rotisserie chicken, turkey breast, or cooked beef in place of the chicken breasts. You would need about 3 cups of chicken.

· If you’d like, you could use canned peas and corn in place of frozen, but add it about 2-3 minutes before the soup is done.

· If you have difficulty finding fat-free half & half, you can replace it with another 1/3 cup of almond milk.