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Low-Calorie Chicken Pot Pie Soup
You will need​
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1 White onion
5 stocks of celery
3 medium sized carrots
2 russet potatoes
1 cup frozen peas
4 cups chicken stock
1 & 1/2 cups fat free milk
1 shredded rotisserie chicken
1/2 cup all purpose flour
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1 & 1/2 tbsp chicken bouillon paste 1 tbsp. minced garlic
1 tsp dried oregano
1 tsp dried rosemary
1 tsp onion powder
1 tsp garlic powder
Butter
Olive Oil
Salt & Pepper
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To a large pot add 2 tbsp. butter and a drizzle of olive oil. To the melted butter, add your diced onion, carrots, celery, potatoes and garlic. Once your veg is partially cooked, add 1 & 1/2 tbsp of chicken bouillon paste as well as all of your herbs and spices. When fully combined add your 4 cups of chicken stock. Reduce to simmer for 20 minutes stirring occasionally.
While the veggies are cooking, combine together your milk and all purpose flour. You’ll want to whisk until the flour is fully incorporated (it’s okay if theres still some clumps). This is also a good time to shred your rotisserie chicken - you’ll want to remove the skin as well.
Once your potatoes are fully cooked, whisk in your milk/flour mixture until combined. Once fully incorporated and the soup has thickened a little bit add your shredded chicken. If you think your soup is too thick simply just add some more chicken stock if you have some - if not water will work fine too. Salt & Pepper to taste and then serve!
Makes 8 - 10 servings.